Filet of beef in phyllo with madeira

8 Servings

Ingredients

Quantity Ingredient
3 pounds Beef tenderloin; whole, trimmed
1 pack Phyllo dough
1 Stick butter; melted
2 Shallot; minced
½ pounds Mushroom; minced
2 tablespoons Butter
Salt
3 tablespoons Butter; melted
1½ tablespoon Flour
¾ cup Beef stock
1 teaspoon Kitchen bouquet with bouvril
¼ cup Madeira

Directions

Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter until brown. Set aside. In same pan, sauté mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pieces phyllo, brushing (or spreading with hands) each layer with melted butter. Spread about ½ mushroom mixture on pastry and place seared beef on top; place remaining mixture on top of beef and fold dough around. Prepare additional 5-6 layers pastry. Seal all edges by overlapping them with this additional pastry and brush with butter. Place beef on buttered baking pan and bake 40-45' or until pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add beef stock, kitchen bouquet and madeira. Cook until thickened. Serve with slices of tenderloin.

Recipe by: Carolyn L. Dickson about '85 Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...

(Jack Dickson) on Nov 21, 1997

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