Sir Winston's Beef Phyllo

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 servings

Ingredients
  • 1 1/2 pounds beef tenderloin
  • 2 tablespoons Duxelles, recipe follows
  • 5 sheets phyllo
  • 1 1/2 tablespoons olive oil
  • Merlot sauce, recipe follows
  • Duxelles:
  • 1 ounce butter
  • 3 tablespoons chopped mushrooms
  • 1 teaspoon chopped shallots
  • Herbs
  • 1 tablespoon Chardonnay
  • 1/2 tablespoon brandy
  • 3 tablespoons foie gras
  • Sauce:
  • 1 ounce butter
  • 2 cloves garlic, smashed
  • 1 small shallot, minced
  • 2 tablespoons chopped fresh herbs (whatever is handy: chives, tarragon, chervil, parsley, etc.)
  • 2 tablespoons Merlot
  • 1 cup veal stock
Directions

Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.

Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.

Duxelles:

In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.

Sauce:

In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.


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    2 Reviews
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    This could easily be adapted for many people by using a bigger piece of tenderloin, and it would even accomodate for varied preferences in doneness. I used a probe thermometer instead timing; it would be a shame to overcook the meat.
     

     
    I just doubled the mushrooms instead of using foie gras and the mushroom paste was fantastic. I also used the tip to marinate in Paula's burbon sauce & would reduce that next time instead of making the merlot sauce.
     

     
    Great meal, impressive, and worth a little bit of effort.
    I made this twice now, once as is and once with a few changes to this recipe, i.e. I marinated the beef using Paula's Bourbon marinade overnight, then used this format. It's comes out great and is really not that hard. It seems scary, working with phyllo sheets, but they comply if you take the right steps. Moistness is key, so cover your sheets with a damp cloth while working. Taste was amazing, and the display was enticing.
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