Filet Mignon En Phyllo Avec Sauce Madere Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. MADIERA SAUCE: Melt the butter, stir in flour, and cook for 5 minutes. Add beef stock, kitchen bouquet, and madeira. Cook until thickened. Remove beef to a serving dish and serve with madeira sauce.

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

Steps:

• 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 1/2-inch 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).

Steps:

• preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
• remove shiitakes, reserve water.
• stem and slice.
• in a skillet heat 2 tbsp oil.
• add crimini, garlic, shallots, shiitake, saute 5 minutes.
• add wine and 1/2 c mushroom soaking liquid.
• simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
• set aside.
• in a small pan toast mustard seeds until they begin to pop.
• cool slightly and grind.
• mix with 5 spice powder, salt and pepper to taste.
• sprinkle over filets.
• heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
• transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
• meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
• season with salt and pepper, serve sauce over filet mignon.