Filet Mignon Parcels

* Exported from MasterCook *

FILET MIGNON PARCELS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Filet Mignons, each
-approximately 1/2 poun
2 Sticks (16 tablespoons)
-unsalted butter
2 tb Olive oil
1 lb Assorted mushrooms (a mix of
-wild and dome
4 tb Madeira
3 tb Chopped fresh chives
2 pk Frozen phyllo dough, thawed
4 Leeks,, green parts only, bl

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 mediumlow 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 parchmentlined baking sheet, brush
lightly with melted butter and bake approximately 20
minutes, or until beef registers 125 degrees
(mediumrare) on an instant read thermometer (insert
through the center of the packet). Yield: 6 servings
Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9318

From: "Ed Bauman" <BIRCHCREEK@msn.com>

Date: Thu, 5 Dec 96 19:55:29 UT



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