A number of years ago our Colorado friends gave us a cookbook published by The Junior League of Denver, entitled, “Colorado Cache Cookbook”. The Junior League of Denver has published a number of cookbooks. I have two of their cookbooks in my library, and I use them on a regular basis. I contacted The Junior League to seek permission to publish a version of the following recipe, and I am very pleased to tell you that they readily agreed to allow me to post my version of their Filet Mignon en Filo Avec Sauce Madere recipe featured in Colorado Cache Cookbook. After you enjoy the recipe, I am guessing you will want to check out their cookbooks at http://www.jld.org/
What I love about the recipe is the ease in which you can make a wonder beef wellington style dinner for four.
The recipe makes 4 servings as set forth.
4 6-ounce tenderloin filet mignons, cut 1 1/4 inches thick, trimmed. salt and pepper to taste.
¼ pound fresh mushrooms minced.
2 ounces cooked – minced.
3 shallots – minced.
2 tablespoons butter.
1 teaspoon Dijon mustard.
1 tablespoon dry sherry.
8 sheets filo (phyllo) dough.
6 tablespoons butter – melted.
½ cup beef broth
½ cup Madeira
juice of ½ lemon
2 tablespoons butter – softened.
Oil a large heavy skillet and in it sear the filets over high heat for 1 minute per side. Season with salt and pepper and set aside.
In the same skillet sauté 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 from a moist paste. Set aside.
Brush 1 sheet filo dough with butter and place another sheet on top. Repeat this three more times [so now you have four double pieces of filo –one set for each filet].
On each stack of filo, place 2 tablespoons of mushroom mixture in the center and top with 1 filet mignon.
Wrap the filo around the filet and place seam side down on a greased baking sheet. Brush with melted butter and bake at 450 degrees for 12 minutes or until lightly browned. Meat will be medium rare.
Blend pan juices from meat with canned beef broth, Madeira. Bring to boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally. Remove skillet from heat and swirl in butter and then pour into a bowl.
Cook asparagus in same fry pan used for sauce, add a little olive oil and cook a few minutes on medium high heat until tender.
Spoon 2 tablespoons of sauce over each filet packet, and drizzle a little over the asparagus and serve.
Pour remaining sauce in a sauce boat.
I promise, this recipe is not that hard to make and you will be the worshiped when your guests cut into the filo and take their first bite of the perfect filet mignon.
I’m very proud to share this recent 5-Star review on my new novel VEYRON.
Good Eating and Table Talk,
Available in select bookstores, and all e-book formats. Signed copies available through http://www.rogerscouton.com