Serves 4
Ingredients:
4 (5 ounce) beef fillets, trimmed
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons onions minced
8 ounces mushrooms, chopped fine
1 cup Madeira wine
4 tablespoons heavy cream
Salt and pepper to taste
2 pounds puff pastry
Wine Sauce:
1 tablespoon olive oil
4 tablespoons onions, minced
1 cup Madeira wine
1 cup beef stock
8 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon honey
Procedure:
Salt and pepper the beef fillets and over high heat in a pan, sauté filet mignons in butter for 30 seconds on each side. Set aside to cool. Reduce the pan heat to medium and add in the olive oil, onions and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream and reduce to a thick puree. Check the seasonings.
Preheat oven to 400 degrees. Divide the puff pastry into 4-6x12-inch portions, approximately 1/4-inch thick. Place a spoonful of the mushroom mixture in the center of each pastry. Place a filet on top of the mushroom mixture. Brush the pastry edges with egg wash (egg and water) and fold it over. Shape edges of pastry to contours of meat. Turn the pastry over and glaze the top of pastry with more egg wash. Bake for 20 minutes or until golden brown.
Wine Sauce Procedure:
In a sauté pan over medium heat, add olive oil, onions, pepper and thyme. Sauté until onions are soft. Add in the Madeira wine and honey and reduce by half. Add beef stock and reduce by half again.
Whisk in the butter and season with salt to taste. Keep warm.
Recipe Type: AuthenticIngredients:
4 (5 ounce) beef fillets, trimmed
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons onions minced
8 ounces mushrooms, chopped fine
1 cup Madeira wine
4 tablespoons heavy cream
Salt and pepper to taste
2 pounds puff pastry
Wine Sauce:
1 tablespoon olive oil
4 tablespoons onions, minced
1 cup Madeira wine
1 cup beef stock
8 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon honey
Procedure:
Salt and pepper the beef fillets and over high heat in a pan, sauté filet mignons in butter for 30 seconds on each side. Set aside to cool. Reduce the pan heat to medium and add in the olive oil, onions and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream and reduce to a thick puree. Check the seasonings.
Preheat oven to 400 degrees. Divide the puff pastry into 4-6x12-inch portions, approximately 1/4-inch thick. Place a spoonful of the mushroom mixture in the center of each pastry. Place a filet on top of the mushroom mixture. Brush the pastry edges with egg wash (egg and water) and fold it over. Shape edges of pastry to contours of meat. Turn the pastry over and glaze the top of pastry with more egg wash. Bake for 20 minutes or until golden brown.
Wine Sauce Procedure:
In a sauté pan over medium heat, add olive oil, onions, pepper and thyme. Sauté until onions are soft. Add in the Madeira wine and honey and reduce by half. Add beef stock and reduce by half again.
Whisk in the butter and season with salt to taste. Keep warm.
Book: "Ozarks Cooking, Best of Chef Lou & A Little More" - Page 58
Recipe Author: Chef Lou
Source: https://www.facebook.com/pages/The-Best-of-Chef-Lou-A-Little-More/130658570322736