-
1
Preheat oven to 400F (200C).
-
2
Season Filet Mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil.
-
3
Cool.
-
4
Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat.
-
5
Add mushrooms and saute, stirring, until they release their liquid.
-
6
Add Madeira and chives and cook over mediumlow heat until soft.
-
7
Season with salt and pepper to taste.
-
8
Cool.
-
9
Melt remaining butter.
-
10
Cut phyllo sheets into thirty six 8 1/2- inch squares.
-
11
To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees.
-
12
Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another.
-
13
Each parcel should contain 6 sheets of phyllo.
-
14
Keep phyllo covered as you're working so it doesn't dry out.
-
15
Spoon 2 tablespoons of mushrooms into center of each packet.
-
16
Place tenderloin on top of mushrooms.
-
17
Top tenderloin with another 2 tablespoons of mushrooms.
-
18
Gather edges of phyllo together and gently twist.
-
19
Tie with a leek ribbon.
-
20
Transfer to parchmentlined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (mediumrare) on an instant read thermometer.
