| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Favorites | 8 | Servings | |
INGREDIENTS
| 3 | lb | Beef tenderloin; whole, trimmed |
| 1 | pk | Phyllo dough |
| 1 | Stick butter; melted | |
| 2 | Shallot; minced | |
| 1/2 | lb | Mushroom; minced |
| 2 | tb | Butter |
| Salt | ||
| 3 | tb | Butter; melted |
| 1 1/2 | tb | Flour |
| 3/4 | c | Beef stock |
| 1 | ts | Kitchen bouquet with bouvril |
| 1/4 | c | Madeira |
INSTRUCTIONS
Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter until brown. Set aside. In same pan, sauté mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pieces phyllo, brushing (or spreading with hands) each layer with melted butter. Spread about 1/2 mushroom mixture on pastry and place seared beef on top; place remaining mixture on top of beef and fold dough around. Prepare additional 5-6 layers pastry. Seal all edges by overlapping them with this additional pastry and brush with butter. Place beef on buttered baking pan and bake 40-45' or until pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add beef stock, kitchen bouquet and madeira. Cook until thickened. Serve with slices of tenderloin. Recipe by: Carolyn L. Dickson about '85 Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Nov 21, 1997
A Message from our Provider:
“Exercise daily — walk with the Lord.”