3 lb Beef tenderloin, whole, trimmed
1 package Phyllo dough
1 Stick butter, melted
2 Shallot, minced
1/2 lb Mushroom, minced
2 tbsp Butter
Salt
3 tbsp Butter, melted
1 1/2 tbsp Flour
3/4 cup Beef stock
1 tsp Kitchen bouquet with bouvril
1/4 cup Madeira
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Preheat over to 400. Rub filet with salt. In a heavy skillet, over high heat, sear in butter until brown. Set aside. In same pan, sauté mushrooms and shallots for 2-3 mins. Set aside. Layer 12 pieces phyllo, brushing (or spreading with hands) each layer with melted butter. Spread about 1/2 mushroom mixture on pastry and place seared beef on top; place remaining mixture 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 until pastry is brown and flaky. Madeira Sauce: Stir flour into melted butter and cook 5 mins. Add beef stock, kitchen bouquet and madeira. Cook until thickened. Serve with slices of tenderloin.
Recipe by: Carolyn L. Dickson about '85
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Nov 21, 1997
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