Recipe - Filet Of Beef In Phyllo With Madeira

3 pound Beef tenderloin; whole,
trimmed
1 pack Phyllo dough
1 Stick butter; melted
2 Shallot; minced
One half pound Mushroom; minced
2 tablespoon Butter
Salt
3 tablespoon Butter; melted
1 One half tablespoon Flour
Three fourths cup Beef stock
1 teaspoon Kitchen bouquet with bouvril
One fourth cup Madeira

Preheat over to 400. Rub filet with salt. In a heavy skillet, over high
heat, sear in butter until brown. Set aside. In same pan, sauté mushrooms
and shallots for 23 mins. Set aside. Layer 12 pieces phyllo, brushing (or
spreading with hands) each layer with melted butter. Spread about 1/2
mushroom mixture on pastry and place seared beef on top; place remaining
mixture on top of beef and fold dough around. Prepare additional 56 layers
pastry. Seal all edges by overlapping them with this additional pastry and
brush with butter. Place beef on buttered baking pan and bake 4045' or
until pastry is brown and flaky. Madeira Sauce: Stir flour into melted
butter and cook 5 mins. Add beef stock, kitchen bouquet and madeira. Cook
until thickened. Serve with slices of tenderloin.

Recipe by: Carolyn L. Dickson about '85

Posted to TNT Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net
(Jack Dickson) on Nov 21, 1997