Filet Mignon Parcels

These filet mignon parcels are a phyllo-wrapped take on beef Wellington that trades the heavy puff pastry for layers of shatteringly crisp, buttered phyllo dough. Each seared filet sits on a bed of mushrooms sauteed in Madeira wine and chives, then gets bundled in six layers of phyllo, twisted at the top, and tied with a leek green ribbon for a presentation that belongs on a restaurant plate.

Searing the steaks first is essential. That quick, hard sear builds a caramelized crust and locks in the juices. The phyllo does the rest of the cooking in the oven, crisping up while the steak inside finishes to a rosy medium-rare.

The Madeira mushrooms do the work that duxelles does in a traditional Wellington. Cooking them until all the liquid evaporates and adding the wine concentrates their flavor into something intensely savory and earthy. Wet mushrooms would make the phyllo soggy, so cook them down fully.

Chef Tips

• Keep the phyllo sheets covered with a damp towel while working. Exposed phyllo dries and cracks within minutes.
• Rotate each phyllo square 45 degrees so the corners fan out, creating a beautiful gathered top when twisted.
• Use an instant-read thermometer. Pull the parcels at 125°F (52°C) for medium-rare; the temperature rises a few degrees while resting.
• Blanch the leek greens briefly in boiling water to make them pliable enough to tie without snapping.

Variations

• Add a thin smear of pate or liver mousse on the steak before wrapping for a more classic Wellington approach.
• Use a single type of wild mushroom like chanterelles or porcini for a more focused flavor.
• Replace Madeira with dry sherry or port for a different wine character in the mushrooms.