• Filet Of Beef In Phyllo With Madeira

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    • 3 lb Beef tenderloin, whole, trimmed
    • 1 pkt Phyllo dough
    • 1 stk butter, melted
    • 2 x Shallot, chopped
    • 1/2 lb Mushroom, chopped
    • 2 Tbsp. Butter Salt
    • 3 Tbsp. Butter, melted
    • 1 1/2 Tbsp. Flour
    • 3/4 c. Beef stock
    • 1 tsp Kitchen bouquet with bouvril
    • 1/4 c. Madeira


    1. Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter till brown. Set aside. In same pan, saute/fry mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pcs phyllo, brushing (or possibly spreading with hands) each layer with melted butter. Spread about 1/2 mushroom mix on pastry and place seared beef on top; place remaining mix 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 possibly till pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add in beef stock, kitchen bouquet and madeira. Cook till thickened. Serve with slices of tenderloin.

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