Filet Mignon En Phyllo Avec Sauce Madere

“This is an impressive variation of beef Wellington. Great for a romantic dinner or dinner party. Prep and cook times approximate.”
1hr 15mins

Ingredients Nutrition


  1. Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
  2. Season with salt and pepper and set aside.
  3. In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
  4. Add the mustard and sherry.
  5. Cook and stir a few more minutes to form a moist paste; set aside.
  6. Brush 1 sheet of phyllo dough with butter and place another sheet on top.
  7. Repeat this three more times, ending up with 4 stacks.
  8. On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
  9. Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
  10. Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
  11. Meat will be medium rare.
  12. For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
  13. Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
  14. Remove skillet from heat and swirl in butter.
  15. Spoon 2 tablespoons of sauce over each fillet and serve.
  16. Pour remaining sauce in a sauce boat.

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