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How To make Filet Mignon Parcels
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 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
How To make Filet Mignon Parcels's Videos
NuWave Cooking Club - Beef Wellington
Ingredients:
2 filet mignon, about 1 to 1-1/2 lbs
1T extra-virgin olive oil
1 lb mushrooms
1 shallot, thin slice
4-5 sprigs thyme, stems removed
4 slices prosciutto
1 T Dijon mustard, divided
Puff pastry
Egg wash
Sea salt
Black pepper, fresh ground
Directions:
1. Add oil to a saute pan over high heat. Once oil is hot, sear the filet on all sides and set aside (optional).
2. Add the mushrooms to a food processor and fine chop the mushrooms; set aside.
3. In the same saute pan, add the shallots and saute for 1 min. then add the thyme and mushrooms. Saute over medium heat to dry the mushrooms. Stir often to avoid burning. Lower the heat to low if needed. Total time to dry mushrooms is about 20 min.
4. While mushrooms are drying, place the puff pastry on a flat surface and wipe away any excess flour on the pastry.
5. Coat each piece of filet with 1/2 Tablespoon of Dijon mustard on all sides; set aside.
6. Lay 2 slices of prosciutto on a flat surface in a + pattern and place 1 filet in the center of the prosciutto. Season with a pinch of salt and pepper. Wrap the prosciutto around the filet and set aside seam-side down. Repeat for the second filet.
7. Place 2 Tablespoons of mushrooms in center of puff pastry and place 1 filet on top. Add another Tablespoon of mushrooms on top of filet.
8. Trim the edges of the pastry to make a circle. Do not trim too much as it needs to wrap around the filet. Brush the edges of the puff pastry with the egg wash.
9. Fold the pastry over the filet and set the wrapped filet seam-side down. Brush the top with egg wash and repeat for the second filet.
10. Place in the NuWave Oven at 350F for 40 min. and cook until an internal temperature of 125F is reached for medium rare.
BBQ Beef Wellingtons - A Valentines Special
Reverse searing the steak on the Kettle Joe using the MEATER thermometer to get perfectly cooked, smokey fillet inside the wellington. Give your valentine something that you want as much as they do this year, and make this.
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How to Make Chinese Beef Puff Pastry Pies : The technique for getting the puff pastry is very easy
These Chinese beef puff pastry pies are delicious for snack, breakfast or meal.
The technique for getting the puff pastry is very easy.
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???????? Ingredients for 8 pies
Dough :
400g wheat flour
½ tsp salt
22cl water
Stuffing :
300g ground beef
1 garlic clove
100g green onion
½ tsp salt
½ tsp cumin
1 tbsp light soy sauce
1 tbsp oyster sauce
Ground pepper
1 tsp cornstarch
Olive oil
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Arms of Heaven - Aakash Gandhi
Dreamland - Aakash Gandhi
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Binging with Babish: Duck Fat Fries from John Wick: Chapter 2
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Recipe: bingingwithbabish.com/recipes/duck-fries-john-wick
Music: “Juparo” by Broke for Free
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