Filet Of Beef In Phyllo Pastry With Madeira Sauce

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CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Family reci	6	Servings

INGREDIENTS

3	lb	Beef Fillet Mignon, whole
		trimmed
		Salt
2	T	Butter
1/2	lb	Mushrooms, minced
2		Whole Shallots Or Green
		Onions minced
1		Phyllo Dough
1/2	c	Melted Butter
		Madeira Wine Sauce-
3	T	Butter
1 1/2	T	Flour
3/4	c	Beef Stock
1	t	Kitchen Bouquet, or Bovril
1/4	c	Madeira Wine

INSTRUCTIONS

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.  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.  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. Remove beef to a serving dish and serve with  Madeira sauce.
Madeira Sauce: Melt the butter, stir in flour, and cook for 5  minutes.
Add beef stock, kitchen bouquet, and Madeira. Cook until  thickened.
NOTES : Easy and very elegant.  The main cooking of the meat comes
with the searing, so later it only warms while the pastry is baking.
The phyllo pastry is buttery, flaky, golden brown, and delicious.  This
is also excellent made ahead and sliced and served cold for a  buffet
or an elegant picnic.  I've also served this with a Sauce  Bearnaise
(wonderful). Recipe by: San Francisco A La Carte Posted to  MC-Recipe
Digest V1 #719 by The Moravecs  <MoreVex@postoffice.worldnet.att.net>
on Aug 4, 1997

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