Filet Mignon En Filo With Madere Sauce Recipes

FILET OF BEEF IN PHYLLO PASTRY WITH MADEIRA SAUCE

Steps:

• 1. 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 to seal in the juices. Set aside.
• 2. Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushroom/shallot mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet.
• 3. Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with butter. Seal all edges of roast by overlapping with this additional pastry and brush with butter. Place beef in a buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky. Prepare madiera sauce while beef is baking.
• 4. MADIERA SAUCE: Melt the butter, stir in flour, and cook for 5 minutes. Add beef stock, kitchen bouquet, and madeira. Cook until thickened. Remove beef to a serving dish and serve with madeira sauce.

FILET MIGNON WITH MADEIRA SAUCE

Steps:

• in skillet heat 2 tbsp butter with oil.
• add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
• add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
• add madeira to pan, reduce by half.
• add broth and reduce, add cream and stir to thicken.
• add mushrooms back to pan, add filets to warm through.

FILET MIGNON EN PHYLLO AVEC SAUCE MADERE

Steps:

• Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
• Season with salt and pepper and set aside.
• In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
• Add the mustard and sherry.
• Cook and stir a few more minutes to form a moist paste; set aside.
• Brush 1 sheet of phyllo dough with butter and place another sheet on top.
• Repeat this three more times, ending up with 4 stacks.
• On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
• Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
• Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
• Meat will be medium rare.
• For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
• Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
• Remove skillet from heat and swirl in butter.
• Spoon 2 tablespoons of sauce over each fillet and serve.
• Pour remaining sauce in a sauce boat.

FILET MIGNON EN FILO WITH MADERE SAUCE

Steps:

• Oil a large heavy skillet and sear filets over high heat for one min. on each side. Season with salt and pepper. remove from pan . In same pan, saute mushrooms, ham, shallots in butter for 5 min. Add mustard and sherry cook a nd stir a few more minutes to forms a most paste. set aside. Save pan to make sauce in. Brush 1 sheet filo dough with butter and place another sheet on top. Repeat this 3 more times to form 4 stacks of 2 sheets . On each stack place 2tbl of mushroom mixture inthe center and top with 1 filet. Wrap the filo around the filets and place seam side down on a greased baking sheet . Brush with melted buter and bake at 450 degrees for 12 minutes or until lightly browned. Meat will be medium rare. For Sauce bring wine and broth to a boil. reduce heat add lemon juice and simmer for 5 min. Remove from stove add butter. Spoon 2 tbls of sauce over each filet and server. Pour remaining sauce in a sauce boat.