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Filet of Beef in Phyllo Pastry with Madeira Sauce

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 pounds beef, filet mignon
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2 tablespoons butter
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½ pound mushrooms
minced
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1 package phyllo (filo) pastry sheets
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½ cup butter
melted
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1 x madeira wine
*

Ingredients

Amount Measure Ingredient Features
1.4 kg beef, filet mignon
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3E+1 ml butter
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226.8 g mushrooms
minced
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1 package phyllo (filo) pastry sheets
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118 ml butter
melted
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1 x madeira wine
*

Directions

Preheat oven to 400℉ (200℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 43753% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 204mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 98g
Vitamin A 9% Vitamin C 1%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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