Filet Mignon En Phyllo Avec Sauce Madere Recipe

Name: Filet Mignon En Phyllo Avec Sauce Madere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed; salt and pepper; 1/3 lb fresh mushrooms, minced; 2 ounces cooked ham, ground; 3 shallots, minced; 2 tablespoons butter; 1 teaspoon Dijon mustard; 1 tablespoon dry sherry; 8 sheets phyllo dough; 6 tablespoons butter, melted; For the sauce; 1/2 cup beef broth; 1/2 cup madeira wine; 1 teaspoon bovril beef extract; 1/2 lemon, juice of; 2 tablespoons butter, softened

Servings: persons

4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed
salt and pepper
1/3 lb fresh mushrooms, minced
2 ounces cooked ham, ground
3 shallots, minced
2 tablespoons butter
1 teaspoon Dijon mustard
1 tablespoon dry sherry
8 sheets phyllo dough
6 tablespoons butter, melted
For the sauce
1/2 cup beef broth
1/2 cup madeira wine
1 teaspoon bovril beef extract
1/2 lemon, juice of
2 tablespoons butter, softened

1
Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
2
Season with salt and pepper and set aside.
3
In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
4
Add the mustard and sherry.
5
Cook and stir a few more minutes to form a moist paste; set aside.
6
Brush 1 sheet of phyllo dough with butter and place another sheet on top.
7
Repeat this three more times, ending up with 4 stacks.
8
On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
9
Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
10
Brush with melted butter and bake at 450u00b0F for 12 minutes or until lightly browned.
11
Meat will be medium rare.
12
For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
13
Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
14
Remove skillet from heat and swirl in butter.
15
Spoon 2 tablespoons of sauce over each fillet and serve.
16
Pour remaining sauce in a sauce boat.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed, salt and pepper, 1/3 lb fresh mushrooms, minced, 2 ounces cooked ham, ground, and more.

Yes, Filet Mignon En Phyllo Avec Sauce Madere falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filet Mignon En Phyllo Avec Sauce Madere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions