filet of beef in phyllo pastry with madeira sauce beef

Author of this recipe: Theresa Floran

Enjoy a succulent filet of beef wrapped in flaky phyllo pastry and topped with rich madeira wine sauce. This classic dish is perfect for dinner parties and special occasions. #BeefPastry #MadeiraSauce #DeliciousDinner

Tag your creation with #EatsNowRecipes!

Ingredients

• * Filet of beef (beef tenderloin)
• * Phyllo pastry sheets
• * Madeira wine or beef broth
• * Butter
• * Olive oil
• * Garlic cloves
• * Onion
• * Bay leaf
• * Salt
• * Black pepper
• * Thyme
• * Rosemary
• * Dijon mustard
• * Eggs
• * Heavy cream or whipping cream
• * Parsley or chives (optional)

Steps

2. Filet of Beef in Phyllo Pastry with Madeira Sauce
4. Ingredients:
5. - 1 lb filet mignon, trimmed
6. - 1 tbsp olive oil
7. - Salt and pepper to taste
8. - 2 sheets phyllo pastry, thawed
9. - 2 tbsp butter, melted
10. - 1/4 cup finely chopped fresh parsley
12. For the Madeira sauce:
13. - 1 cup beef broth
14. - 1/3 cup madeira wine
15. - 1 tsp honey
16. - 1 tsp Dijon mustard
17. - 2 tbsp butter
18. - Salt and pepper to taste
20. Instructions:
22. 1. Preheat the oven to 400°F (200°C).
24. 2. Heat the olive oil in a large skillet over medium-high heat. Season the filet mignon with salt and pepper on both sides.
26. 3. Add the filet to the skillet and cook for 2-3 minutes on each side, until browned. Remove from the skillet and set aside.
28. 4. Lay one sheet of phyllo pastry flat on a clean surface. Brush with melted butter.
30. 5. Sprinkle chopped fresh parsley over half of the phyllo sheet, leaving a 1-inch border at the edges.
32. 6. Place the filet mignon on top of the parsley, then fold the other half of the phyllo sheet over it.
34. 7. Roll the beef tightly from one end to the other, tucking in the sides as you go.
36. 8. Repeat with the second sheet of phyllo pastry, brushing with melted butter and sprinkling chopped parsley before placing the beef.
38. 9. Seal the edges of the phyllo sheets with a bit of water.
40. 10. Place the beef roll on a baking sheet lined with parchment paper.
42. 11. Bake for 25-30 minutes, until golden brown and crispy.
44. 12. While the beef is cooking, make the madeira sauce. In a small saucepan, combine beef broth, madeira wine, honey, Dijon mustard, and butter.
46. 13. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, until thickened and reduced.
48. 14. Season with salt and pepper to taste.
50. 15. Serve the beef roll hot, sliced into 1-inch thick pieces, with a dollop of madeira sauce on top.
52. Keywords: filet mignon, phyllo pastry, madeira sauce, beef broth, parsley, honey, Dijon mustard, butter.

Relevante Seiten

• filet of beef in phyllo pastry with madeira sauce beef