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Beef Fillets In Flaky Pastry

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Beef fillet steaks 24 Ounce, trimmed
  Madeira/Dry sherry 6 Tablespoon
  Duxelles 1⁄2 Cup (8 tbs)
  Frozen patty shells 10 Ounce, thawed (1 Package)
  Salt To Taste
  Bearnaise cream sauce 1 Tablespoon
Directions

Melt butter in a wide frying pan over highest heat and sear steaks on each side just to give brown color.
Pour 2 tablespoons of the Madeira over meat, then transfer steaks to another container, cover, and chill thoroughly.
To frying pan add remaining 4 tablespoons Madeira.
Crumble in duxelles and cook over medium-low heat, stirring, until all liquid has evaporated.
Cover and chill duxelles mixture.
Roll out thawed pastries, 1 at a time, on a lightly floured board, to make circles about 8 inches in diameter (it doesn't matter which pastry side is up).
Put 1/6 of duxelles mixture in center of each pastry, set 1 cold steak on top, sprinkle lightly with salt, fold all 4 pastry edges over steak to enclose, and place seam side down on a rimmed baking sheet.
Repeat for remaining steaks.
Cover steaks and refrigerate for 1 hour or until next day.
Bake, uncovered, on lowest rack of a 425° oven for 10 minutes, then move pan to highest rack and bake 8 to 10 minutes longer or until pastry is golden brown.
Serve at once (meat will be rare) and pass the bearnaise cream sauce to spoon over each steak.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Cook Time: 
20 Minutes

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