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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Filet of Beef in Phyllo with Madeira Recipe

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This recipe for Filet of Beef in Phyllo with Madeira is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

MADEIRA SAUCE:
3 tablespoons Butter; melted
1½ tablespoon Flour
¾ cup Beef stock
1 teaspoon Kitchen bouquet with bouvril
¼ cup Madeira
Directions:
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 40-45minutes or until pastry is brown and flaky.
Serve with Mareira sauce.

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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is also good with sauteed mushrooms on a filet or other than steak.

 

 

 

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