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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
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Serves 12 as an appetizer
2 tablespoons canola oil
12 (4-ounce) Certified Piedmontese filet mignons
or 12 (6-ounce) Certified Piedmontese sirloin filets
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 tablespoons Dijon mustard
2 sheets frozen puff pastry, thawed (like Dufour)
In a large cast iron skillet over high heat, heat the oil. Pat the filets dry with a paper towel and season all sides with salt and pepper. Sear filets on all sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms to the pan and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and garlic and continue cooking until mushroom mixture dries out, is golden brown, and shallots are soft, about 10 minutes. Add thyme and cook for 1 minute. Remove from heat and cool.
Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
With a pastry brush, brush beef on all sides with the Dijon mustard. Transfer filets to the refrigerator to cool (this will help prevent overcooking when the filets are transferred to the oven).
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mixture with a filet. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes. Serve with Red Wine Gravy (recipe follows).
Red Wine Gravy
1 small shallot, minced
4 tablespoons olive oil
1½ cups red wine
1½ cups beef stock
1 pat butter
In the same cast iron pan over medium-high heat, heat the oil. Add the shallots and sauté until lightly browned, about 5 minutes. Pour in red wine and cook until evaporated to a syrup. Pour in beef stock and bring to a boil. Lower the heat and simmer until reduced by two-thirds. Whisk in butter and add salt to taste.
Delicious Beef Wellington Recipe (Homage to Gordon Ramsay)
Beef Wellington is a classic British dish of tender beef fillet baked with a tasty stuffing in puff pastry. A show-stopper for any dinner party! Recipe at
Di-di-di-di di-di
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