Filet Mignon Parcels Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 Filet: Mignons, each approximately 1/2 poun
2 Sticks: , (16 tablespoons) unsalted butter
2 tbsp: Olive oil,
1 lbs: Assorted mushrooms, (a mix of wild and dome
4 tbsp: Madeira,
3 tbsp: Chopped fresh chives,
2 package: Frozen phyllo dough, thawed
4: Leeks, , green parts only, bl
Directions:
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
mediumlow 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 youre working so it doesnt 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 parchmentlined baking sheet, brush lightly
with melted butter and bake approximately 20 minutes, or until beef
registers 125 degrees (mediumrare) on an instant read thermometer
(insert through the center of the packet). Yield: 6 servings Posted
to MC-Recipe Digest V1 #1
Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318
From: "Ed Bauman"
Date: Thu, 5 Dec 96 19:55:29 UT
Source from luhu.jp
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
mediumlow 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 youre working so it doesnt 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 parchmentlined baking sheet, brush lightly
with melted butter and bake approximately 20 minutes, or until beef
registers 125 degrees (mediumrare) on an instant read thermometer
(insert through the center of the packet). Yield: 6 servings Posted
to MC-Recipe Digest V1 #1
Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318
From: "Ed Bauman"
Date: Thu, 5 Dec 96 19:55:29 UT
Source from luhu.jp