| 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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