| 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
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