Sir Winston's Beef Phyllo Recipe

Name: Sir Winston's Beef Phyllo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef tenderloin; 2 tablespoons Duxelles, recipe follows; 5 sheets phyllo; 1 1/2 tablespoons olive oil; Merlot sauce, recipe follows; 1 ounce butter; 3 tablespoons chopped mushrooms; 1 teaspoon chopped shallots; Herbs; 1 tablespoon Chardonnay; 1/2 tablespoon brandy; 3 tablespoons foie gras; 1 ounce butter; 2 cloves garlic, smashed; 1 small shallot, minced; 2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.); 2 tablespoons Merlot; 1 cup veal stock

Servings: persons

1 1/2 pounds beef tenderloin
2 tablespoons Duxelles, recipe follows
5 sheets phyllo
1 1/2 tablespoons olive oil
Merlot sauce, recipe follows
1 ounce butter
3 tablespoons chopped mushrooms
1 teaspoon chopped shallots
Herbs
1 tablespoon Chardonnay
1/2 tablespoon brandy
3 tablespoons foie gras
1 ounce butter
2 cloves garlic, smashed
1 small shallot, minced
2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.)
2 tablespoons Merlot
1 cup veal stock

1
Trim all fat from beef tenderloin.
2
Season with salt and pepper.
3
Sear on all sides.
4
Allow to cool.
5
Cover tenderloin completely with the duxelles mixture.
6
Take a sheet of phyllo and brush with olive oil.
7
Wrap the tenderloin with the phyllo.
8
Tenderloin must be completely covered.
9
Continue this process until all phyllo is depleted.
10
Each piece of phyllo, including the outside layer, must be brushed with olive oil.
11
Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare.
12
Remove from oven and slice tenderloin in 8 equal slices.
13
Place equal amount of sauce on each plate and place meat on top of sauce.
14
In a small saute pan, melt the butter.
15
Add and saute chopped mushrooms with shallots, herbs, and Chardonnay.
16
Cook until all liquid is evaporated.
17
Add brandy and remove from heat.
18
Place mixture in food processor until pureed.
19
Add foie gras and mix well.
20
In a small saute pan, melt the butter.
21
Add and saute garlic, shallots, and fresh herbs.
22
Add Merlot.
23
Reduce slightly.
24
Add veal stock.
25
Bring to a boil.
26
Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.

585

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 18 ingredients. The key ingredients include: 1 1/2 pounds beef tenderloin, 2 tablespoons Duxelles, recipe follows, 5 sheets phyllo, 1 1/2 tablespoons olive oil, and more.

Yes, Sir Winston's Beef Phyllo falls under the Meat & Poultry 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!

Sir Winston's Beef Phyllo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions