Filet Of Beef In Phyllo Pastry With Madeira Sauce Recipes

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA

Steps:

• In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
• In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
• Preheat oven to 450 degrees F.
• Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
• Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
• Glaze the tops of the pastry with egg wash.
• Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
• Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
• In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
• Yield: Makes about 1 cup

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

SIR WINSTON'S BEEF PHYLLO

Steps:

• Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
• Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
• In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
• In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

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.