Filet Mignon On Filo Recipes

Steps:

• Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.

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:

• Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
• Season with salt and pepper and set aside.
• In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
• Add the mustard and sherry.
• Cook and stir a few more minutes to form a moist paste; set aside.
• Brush 1 sheet of phyllo dough with butter and place another sheet on top.
• Repeat this three more times, ending up with 4 stacks.
• On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
• Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
• Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
• Meat will be medium rare.
• For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
• Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
• Remove skillet from heat and swirl in butter.
• Spoon 2 tablespoons of sauce over each fillet and serve.
• Pour remaining sauce in a sauce boat.

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.