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Filet Mignon Parcels

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Tvfn 6 Servings

INGREDIENTS

6 Filet Mignons, each approximately 1/2 pound and cut about 1 1/2 inches thick
2 Sticks unsalted butter, (16 tablespoons)
2 tb Olive oil
1 lb Assorted mushrooms (a mix of wild and domestic) chopped
4 tb Madeira
3 tb Chopped fresh chives
2 pk Frozen phyllo dough, thawed
4 Leeks, green parts only, blanched and cut lengthwise into six 1/2inch "ribbons"

INSTRUCTIONS

Preheat oven to 400 degrees Season Filet Mignons with salt and pepper and
sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool.
Melt 6 tablespoons butter and remaining olive oil in a skillet over medium
heat. Add mushrooms and saute, stirring, until they release their liquid.
Add Madeira and chives and cook over medium low heat until soft. Season
with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo
sheets into thirty six 8 1/2-inch squares. To make parcels: Place one
phyllo square on flat surface, brush with butter, place another square on
top of first with corners turned 45 degrees. Continue in this way, turning
each square before placing on top of the other so the corners do not lay on
top of one another. Each parcel should contain 6 sheets of phyllo. Keep
phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons
of mushrooms into center of each packet. Place tenderloin on top of
mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather
edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer
to parchment lined baking sheet, brush lightly with melted butter and bake
approximately 20 minutes, or until beef registers 125 degrees (medium rare)
on an instant read thermometer (insert through the center of the packet).
Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318
Posted to MC-Recipe Digest V1 #388 by "Ed Bauman" <BIRCHCREEK@msn.com> on
Jan 25, 97.

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