Filet of Beef in Phyllo
This is a great recipe to impress your guests. Filet Mignon with sauteed mushrooms wrapped in phyllo dough.
Cook filet at 400 degrees. Rub filet with salt, pepper, herbs and mustard. In a heavy skillet sear the meat over high heat in sweet butter and olive oil until brown on all sides to seal juices. Deglaze pan with cognac and red wine. Remove filet from pan and set aside. Reserve juice from filet pan for Cabernet Sauvignon sauce.
In another skillet sauté your mushrooms and shallots for 2-3 minutes or until soft. Season with salt and pepper. Set aside.
Lay 12 pieces of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushrooms mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet.
Prepare an additional 5-6 layers of phyllo dough, each brushed with butter. Seal all the edges by overlapping them with this additional pastry and brush with butter.
Place beef in a buttered baking pan and bake for 40-45 minutes or until pastry is browned and flaky.
Cabernet Sauvignon Sauce
Make Cabernet Sauvignon sauce with the reserved juice from the searing of the meat, mushroom juice water and additional chopped shallots, butter. If dried mushrooms weren’t used and there is no mushroom juice water from reconstituting dried mushrooms, use beef broth in its place. Correct seasoning.
Remove beef to a serving dish and serve with the Cabernet Sauvignon sauce.