Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Filet Of Beef In Phyllo Pastry With Madeira Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Pound(s) Beef Fillet Mignon, whole
trimmed
Salt
2 Tablespoon(s) Butter
1/2 Pound(s) Mushrooms, minced
2 Whole Shallots Or Green
Onions minced
1 Phyllo dough
1/2 Cup(s) Melted butter
Madeira Wine Sauce-
1 1/2 Tablespoon(s) Flour
3/4 Cup(s) Beef stock
1 Teaspoon(s) Kitchen Bouquet, or Bovril
1/4 Cup(s) Madeira wine
Directions:
Preheat oven to 400 degrees. Rub filet with salt. In a heavy
skillet,sear the meat over high heat in sweet butter until brown on all
sides toseal in the juices. Set aside.Layer 12 pieces of phyllo pastry
together, brushing each layer withmelted butter. Spread about half of
the mushroom/shallot mixture on thepastry and place the seared beef on
top. Then place remaining mushroomson top of filet and fold the phyllo
dough around the filet.Prepare an additional 5 to 6 layers of phyllo
pastry, each brushed withbutter. Seal all edges of roast by overlapping
with this additionalpastry and brush with butter.Place beef in a
buttered baking pan and bake for about 40 to 45 minutesor until pastry
is browned and flaky. Prepare Madiera sauce while beefis baking. Remove
beef to a serving dish and serve with Madeira sauce.Madeira Sauce: Melt
the butter, stir in flour, and cook for 5 minutes.Add beef stock,
kitchen bouquet, and Madeira. Cook until thickened.NOTES : Easy and
very elegant. The main cooking of the meat comes withthe searing, so
later it only warms while the pastry is baking. Thephyllo pastry is
buttery, flaky, golden brown, and delicious. This isalso excellent
made ahead and sliced and served cold for a buffet or anelegant picnic.
I've also served this with a Sauce Bearnaise(wonderful). Recipe by: San
Francisco A La Carte Posted to MC-RecipeDigest V1 #719 by The Moravecs
<MoreVex@postoffice.worldnet.att.net> onAug 4, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 695
Calories From Fat: 547
Total Fat: 61.2g
Cholesterol: 174mg
Sodium: 361.9mg
Potassium: 428.5mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 2.4g
Protein: 28.9g


Scale this recipe to Servings [?]