Ingredients:
4 (6 ounce) beef tenderloin steaks, cut 1 1/4 inch thick, trimmed
salt and pepper
1/3 lb fresh mushrooms, minced
2 ounces cooked ham, ground
3 shallots, minced
2 tablespoons butter
1 teaspoon Dijon mustard
1 tablespoon dry sherry
8 sheets phyllo dough
6 tablespoons butter, melted
1/2 cup beef broth
1/2 cup madeira wine
1 teaspoon bovril beef extract
1/2 lemons, juice of
2 tablespoons butter, softened
Directions:
Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
Season with salt and pepper and set aside.
In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
Add the mustard and sherry.
Cook and stir a few more minutes to form a moist paste; set aside.
Brush 1 sheet of phyllo dough with butter and place another sheet on top.
Repeat this three more times, ending up with 4 stacks.
On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
Brush with melted butter and bake at 450 F for 12 minutes or until lightly browned.
Meat will be medium rare.
For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
Remove skillet from heat and swirl in butter.
Spoon 2 tablespoons of sauce over each fillet and serve.
Pour remaining sauce in a sauce boat.
Servings: 4
Time preparation: 45 min.
Time total: 75 min.