Free Recipe Filet Mignon Parcels
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Filet Mignon Parcels Recipe
6 Filet Mignons, each
-approximately 1/2 pound and
-cut about 1 1/2 inches
-thick
2 Sticks unsalted butter, (16
-tablespoons)
2 tb Olive oil
1 lb Assorted mushrooms (a mix of
-wild and domestic) chopped
4 tb Madeira
3 tb Chopped fresh chives
2 pk Frozen phyllo dough, thawed
4 Leeks, green parts only,
-blanched and cut lengthwise
-into six 1/2inch ribbons
Filet Mignon Parcels Preparation
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 medium low 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 you’re working so it doesn’t 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 parchment lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (medium rare) on an instant read thermometer (insert through the center of the packet). Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318 Posted to MC-Recipe Digest V1 #388 by Ed Bauman <BIRCHCREEK@msn.com> on Jan 25, 97.
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