Valentine's Filet Mignon en Filo Avec Sauce Madere

Valentine's Filet Mignon en Filo Avec Sauce Madere

4 servings
1¼ hours 45 min prep
4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick,trimmed
salt and pepper
1/3 lb fresh mushrooms, minced
2 ounces cooked ham, ground
3 shallots, minced
2 tablespoons butter
1 teaspoon Dijon mustard
1 tablespoon dry sherry
8 sheets phyllo dough
6 tablespoons butter, melted

For the sauce
1/2 cup beef broth
1/2 cup madeira wine
1 teaspoon bovril beef extract
1/2 lemon, juice of
2 tablespoons butter, softened

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