Recipe - Filet Of Beef In Phyllo Pastry With Madeira Sauce

3 pound Beef Fillet Mignon; whole,
trimmed
Salt
2 tablespoon Butter
One half pound Mushrooms; minced
2 Whole Shallots Or Green
Onions, minced
1 pack Phyllo Dough
One half cup Melted Butter
Madeira Wine Sauce
3 tablespoon Butter
1 One half tablespoon Flour
Three fourths cup Beef Stock
1 teaspoon Kitchen Bouquet; or Bovril
One fourth cup Madeira Wine

Preheat oven to 400 degrees. Rub filet with salt. In a heavy skillet, sear
the meat over high heat in sweet butter until brown on all sides to seal in
the juices. Set aside.

Layer 12 pieces of phyllo pastry together, brushing each layer with melted
butter. Spread about half of the mushroom/shallot mixture on the pastry and
place the seared beef on top. Then place remaining mushrooms on top of
filet and fold the phyllo dough around the filet.

Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with
butter. Seal all edges of roast by overlapping with this additional pastry
and brush with butter.

Place beef in a buttered baking pan and bake for about 40 to 45 minutes or
until pastry is browned and flaky. Prepare Madiera sauce while beef is
baking. Remove beef to a serving dish and serve with Madeira sauce.

Madeira Sauce: Melt the butter, stir in flour, and cook for 5 minutes. Add
beef stock, kitchen bouquet, and Madeira. Cook until thickened.

NOTES : Easy and very elegant. The main cooking of the meat comes with the
searing, so later it only warms while the pastry is baking. The phyllo
pastry is buttery, flaky, golden brown, and delicious. This is also
excellent made ahead and cut or sliced up and served cold for a buffet or an elegant
picnic. I've also served this with a Sauce Bearnaise (wonderful).
Recipe by: San Francisco A La Carte Posted to MCRecipe Digest V1 #719 by
The Moravecs MoreVex@postoffice.worldnet.att.net on Aug 4, 1997