Filet of Beef in Phyllo Pastry with Madeira Sauce
Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.
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Cooking tools:
- Instant-read thermometer
- Pastry brush
- Carving knife
- Skillet
- Baking pan
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Spoon
- Kitchen towel
- Plate
Ingredients
- beef, filet mignon
- butter
- mushrooms
- phyllo (filo) pastry sheets
- madeira wine
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