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Ingredients
- 3 lb Beef tenderloin, whole, trimmed
- 1 pkt Phyllo dough
- 1 stk butter, melted
- 2 x Shallot, chopped
- 1/2 lb Mushroom, chopped
- 2 Tbsp. Butter Salt
- 3 Tbsp. Butter, melted
- 1 1/2 Tbsp. Flour
- 3/4 c. Beef stock
- 1 tsp Kitchen bouquet with bouvril
- 1/4 c. Madeira
Directions
- Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter till brown. Set aside. In same pan, saute/fry mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pcs phyllo, brushing (or possibly spreading with hands) each layer with melted butter. Spread about 1/2 mushroom mix on pastry and place seared beef on top; place remaining mix on top of beef and fold dough around. Prepare additional 5-6 layers pastry. Seal all edges by overlapping them with this additional pastry and brush with butter. Place beef on buttered baking pan and bake 40-45' or possibly till pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add in beef stock, kitchen bouquet and madeira. Cook till thickened. Serve with slices of tenderloin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 548 | |
| Calories from Fat 324 | 59% |
| Total Fat 36.33g | 45% |
| Saturated Fat 18.38g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 311mg | 13% |
| Potassium 678mg | 19% |
| Total Carbs 4.32g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 47.14g | 75% |
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