Filet Of Beef In Phyllo Pastry With Madeira Sauce Recipes

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.

FILET MIGNON WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

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.

BEEF WELLINGTONS WITH GORGONZOLA

Steps:

• Preheat oven to 425°F.
• Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
• Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
• On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
• Make sauce while beef Wellingtons are baking:
• In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
• Serve beef Wellingtons with sauce.

FILET MIGNON WITH MUSHROOMS AND MADEIRA WINE SAUCE

Steps:

• Sprinkle the meat on both sides with salt and pepper. Set aside.
• Cut mushrooms into thin slices. There should be about 3 cups.
• Heat the oil in a heavy skillet large enough to hold the slices of meat comfortably without crowding. Add the filets and cook until well browned on one side, about 5 minutes. Turn and continue cooking about 15 minutes or slightly longer. Turn the slices every 5 minutes as they cook.
• Remove the filets to a warm serving platter. Add 1 tablespoon of the butter to the skillet and when it melts add the mushrooms. Cook, stirring, until mushrooms are wilted. Add the shallots and stir.
• Cook briefly, stirring and pour in the wine.
• Blend the beef broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
• Cook over moderately high heat about 5 minutes or until the mixture has acquired a saucelike consistency. There should be about 1 cup of sauce or slightly more. Add salt and pepper to taste.
• Swirl in the remaining butter and serve the sauce with the meat.