Filet Mignon En Phyllo Avec Sauce Madere

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed
• salt and pepper
• 1/3 lb fresh mushrooms, minced
• 2 ounces cooked ham, ground
• 3 shallots, minced
• 2 tablespoons butter
• 1 teaspoon dijon mustard
• 1 tablespoon dry sherry
• 8 sheets phyllo dough
• 6 tablespoons butter, melted
• 1/2 cup beef broth
• 1/2 cup madeira wine
• 1 teaspoon bovril beef extract
• 1/2 lemon, juice of
• 2 tablespoons butter, softened

Recipe

• 1 oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
• 2 season with salt and pepper and set aside.
• 3 in the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
• 4 add the mustard and sherry.
• 5 cook and stir a few more minutes to form a moist paste; set aside.
• 6 brush 1 sheet of phyllo dough with butter and place another sheet on top.
• 7 repeat this three more times, ending up with 4 stacks.
• 8 on each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
• 9 wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
• 10 brush with melted butter and bake at 450°f for 12 minutes or until lightly browned.
• 11 meat will be medium rare.
• 12 for the sauce, blend pan juices from meat with broth, madeira and bovril.
• 13 bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
• 14 remove skillet from heat and swirl in butter.
• 15 spoon 2 tablespoons of sauce over each fillet and serve.
• 16 pour remaining sauce in a sauce boat.