Recipe - Filet Mignon Parcels

6 Filet Mignons, each
approximately One half pound and
cut about 1 One half inches
thick
2 Sticks unsalted butter, (16
tablespoons)
2 tablespoon Olive oil
1 pound Assorted mushrooms (a mix of
wild and domestic) chopped
4 tablespoon Madeira
3 tablespoon Chopped fresh chives
2 pack Frozen phyllo dough, thawed
4 Leeks, green parts only,
blanched and cut lengthwise
into six 1/2inch "ribbons"

Preheat oven to 400 degrees Season Filet Mignons with salt and pepper and
sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool.
Melt 6 tablespoons butter and remaining olive oil in a skillet over medium
heat. Add mushrooms and saute, stirring, until they release their liquid.
Add Madeira and chives and cook over medium low heat until soft. Season
with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo
sheets into thirty six 8 1/2inch squares. 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. 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. Each parcel should contain 6 sheets of phyllo. Keep
phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons
of mushrooms into center of each packet. Place tenderloin on top of
mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather
edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer
to parchment lined baking sheet, brush lightly with melted butter and bake
approximately 20 minutes, or until beef registers 125 degrees (medium rare)
on an instant read thermometer (insert through the center of the packet).
Yield: 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318

Posted to MCRecipe Digest V1 #388 by "Ed Bauman" BIRCHCREEK@msn.com on
Jan 25, 97.