Sir Winston's Beef Phyllo

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  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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1 1/2 pounds beef tenderloin

2 tablespoons Duxelles, recipe follows

5 sheets phyllo

1 1/2 tablespoons olive oil

Merlot sauce, recipe follows


1 ounce butter

3 tablespoons chopped mushrooms

1 teaspoon chopped shallots


1 tablespoon Chardonnay

1/2 tablespoon brandy

3 tablespoons foie gras


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


  1. Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
  2. 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.


  1. 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.


  1. 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.