Filet of Beef in Phyllo Pastry with Madeira Sauce – a delicious recipe with beef, butter, mushrooms, phyllo, butter, madeira wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F (200C).
2
Rub filet with salt.
3
In a heavy skillet, sear the meat over high heat in sweet butter until brown on all sides to seal in the juices.
4
Set aside.
5
Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter.
6
Spread about half of the mushroom/shallot mixture on the pastry and place the seared beef on top.
7
Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet.
8
Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with butter.
9
Seal all edges of roast by overlapping with this additional pastry and brush with butter.
10
Place beef in a buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky.
1117
kcal
Calories
86
g
Fat
2
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 pounds beef, filet mignon, 2 tablespoons butter, 1/2 pound mushrooms minced, 1 package phyllo (filo) pastry sheets, and more.
Yes, Filet of Beef in Phyllo Pastry with Madeira Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
