Filet Mignon En Phyllo Avec Sauce Madere
Elevate your dinner table with the luxurious 'Filet Mignon En Phyllo Avec Sauce Madère'—a show-stopping dish that fuses tender, seared filet mignon with golden, flaky phyllo dough and a velvety Madeira wine sauce. This gourmet recipe pairs the delicate crunch of buttery phyllo with the earthy richness of a mushroom, garlic, and thyme filling, creating a perfect harmony of textures and flavors. The crowning touch is the Madeira sauce, a fragrant reduction of wine, beef stock, and cream that adds an elegant finish. Perfect for entertaining or an indulgent date night, this French-inspired entrée is as visually stunning as it is delicious. Impress guests with this sophisticated yet manageable meal, ready in just over an hour!
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Recipe Information
Ingredients
- 4 steaks (6 oz each) filet mignon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup mushrooms (finely chopped, such as cremini or shiitake)
- 1 clove garlic (minced)
- 1 teaspoon fresh thyme (chopped)
- 8 phyllo dough sheets
- 1 egg (beaten, for egg wash)
- 1 cup Madeira wine
- 0.5 cup beef stock
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Season the filet mignon steaks with salt and black pepper on both sides.
Heat a skillet over medium-high heat and add olive oil. Sear the filets for 2-3 minutes per side to create a brown crust. Remove and let them cool.
In the same skillet, melt 2 tablespoons of butter. Add the finely chopped mushrooms, garlic, and thyme, cooking until the mixture is soft and fragrant (about 5 minutes). Remove from heat and allow it to cool.
Take one sheet of phyllo dough, place it on a work surface, and brush it lightly with melted butter. Repeat with two more phyllo sheets, layering them on top of each other. Place one filet mignon in the center and top it with a spoonful of the mushroom mixture.
Wrap the filet in the phyllo dough, folding it tightly like a parcel. Use the beaten egg to seal the edges. Repeat for the remaining filets.
Place the wrapped filets seam-side down on a baking tray lined with parchment paper. Brush the tops with the remaining egg wash.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crisp.
Meanwhile, prepare the Madeira sauce. In a small saucepan, bring the Madeira wine to a boil and reduce by half. Add the beef stock and continue reducing for about 5 minutes.
Stir in the heavy cream and 2 tablespoons of butter. Simmer the sauce until it thickens slightly, then season to taste with salt and pepper.
Remove the filets from the oven and let them rest for 5 minutes. Serve immediately, drizzled with the Madeira sauce.
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4639 mg | 202% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.7 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 241 mg | 19% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3600 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
