Fillet Of Beef In Puff Pastry With Sauce Madeira

Name: Fillet Of Beef In Puff Pastry With Sauce Madeira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILET OF BEEF IN PUFF PASTRY; 6 (6 ounce) filet of beef (steaks, 1 1/2 inches thick); 6 tablespoons unsalted butter; 2 shallots, minced; 1 lb white mushroom, finely chopped; 4 tablespoons heavy cream; salt & freshly ground black pepper; 2 lbs puff pastry (2 boxes of frozen puff pastry); 1 egg, with; 1 tablespoon water, lightly beaten, for egg wash; watercress, for garnish; SAUCE MADEIRA (use 1 cup); 1 cup madeira wine; 2 tablespoons minced shallots; 1 teaspoon minced thyme leaves; 1 cup veal stock; 2 tablespoons butter; salt and pepper

Servings: persons

FILET OF BEEF IN PUFF PASTRY
6 (6 ounce) filet of beef (steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 lb white mushroom, finely chopped
4 tablespoons heavy cream
salt & freshly ground black pepper
2 lbs puff pastry (2 boxes of frozen puff pastry)
1 egg, with
1 tablespoon water, lightly beaten, for egg wash
watercress, for garnish
SAUCE MADEIRA (use 1 cup)
1 cup madeira wine
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
salt and pepper

1
FILET OF BEEF WITH PUFF PASTRY:
2
In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
3
Set aside to cool completely.
4
In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
5
Add cream, salt and pepper.
6
Reduce over moderate heat to a thick puree.
7
Cool.
8
Preheat oven to 450 degrees F.
9
Divide pastry into 6 equal portions.
10
On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
11
Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
12
Top each tournedos with mushroom puree.
13
Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
14
Cut away excess pastry and decorate as desired.
15
Glaze the tops of the pastry with egg wash.
16
Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
17
Arrange each tournedo on a heated plate and garnish with watercress.
18
Pour (very lightly) the sauce Madeira around the tournedos.
19
SAUCE MADEIRA:
20
In a saucepan, bring Madeira, shallots, and thyme to a boil.
21
Reduce to a simmer and cook until only 1/3 cup remains.
22
Add the stock; continue to reduce, over medium heat, until slightly thickened.
23
Whisk in the butter.
24
Season, to taste, with salt and pepper.

698

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: FILET OF BEEF IN PUFF PASTRY, 6 (6 ounce) filet of beef (steaks, 1 1/2 inches thick), 6 tablespoons unsalted butter, 2 shallots, minced, and more.

Yes, Fillet Of Beef In Puff Pastry With Sauce Madeira 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.

That's it — enjoy your meal!