| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fillet mignon, room temp |
| 1 | tb | Red pepper sauce |
| 2 | tb | Melted butter |
| Sauce: | ||
| 2 | tb | Butter |
| 1 | tb | Flour |
| 2 | tb | Grated sweet onions |
| 1/4 | c | Chopped pecans |
| 1/4 | c | Chopped mushrooms |
| 1 | ts | Grated orange rind |
| 2 | tb | Port wine |
| 8 | Sheets phyllo pastry | |
| 2 | tb | Melted butter |
INSTRUCTIONS
Rub melted butter & pepper sauce into the meat, kneading it with fingers. Oil a broiler rack & cook the meat for about 7 minutes on each side until well seared on the outside & very rare on the inside. In a saucepan melt 2 Tbls. butter blend in the flour then add onions & pecans & cook for 5 minutes, stirring occasionally. Remove the pan from the heat & add the mushrooms, orange rind & port. Stir & set aside. Carefully separate the phyllo sheets & fold each in half. Cut the meat into 8 small thick steaks. Place each one in center of pastry sheet. Spread some sauce over each steak & fold the pastry over the meat, tucking it underneath, to seal each package. Place on a baking sheet & brush with melted butter. Bake for 15-20 minutes at 400, until pastry is golden. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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