FILET MIGNON EN FILO WITH MADERE SAUCE

FILET MIGNON EN FILO WITH MADERE SAUCE image

Yield 4

Number Of Ingredients 15

4 6 ounce tenderloin filets, 1 1/4 inch trimmed of all fat
salt and pepper to taste
1/4 pound baby portabella minced
2ounce of proscuitto diced
3 shallots minced
2tbl butter
1 tsp dijon mustard
1 tbl. dry sherry
8 sheets filo dough
6 tbl melted butter
Sauce Madre
1/2 cup beef broth
1/2 cup madeira
juice of one lemon
1 tbl butter

Steps:

Oil a large heavy skillet and sear filets over high heat for one min. on each side. Season with salt and pepper. remove from pan . In same pan, saute mushrooms, ham, shallots in butter for 5 min. Add mustard and sherry cook a nd stir a few more minutes to forms a most paste. set aside. Save pan to make sauce in. Brush 1 sheet filo dough with butter and place another sheet on top. Repeat this 3 more times to form 4 stacks of 2 sheets . On each stack place 2tbl of mushroom mixture inthe center and top with 1 filet. Wrap the filo around the filets and place seam side down on a greased baking sheet . Brush with melted buter and bake at 450 degrees for 12 minutes or until lightly browned. Meat will be medium rare. For Sauce bring wine and broth to a boil. reduce heat add lemon juice and simmer for 5 min. Remove from stove add butter. Spoon 2 tbls of sauce over each filet and server. Pour remaining sauce in a sauce boat.