- Recipes Home
- Interest Groups
Beef Fillets in Flaky Pastry Recipe
|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)|
|Bearnaise cream sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 3002 Calories from Fat 1883
% Daily Value*
Total Fat 209 g321.9%
Saturated Fat 78.6 g393.1%
Trans Fat 0 g
Cholesterol 520.9 mg
Sodium 1694.6 mg70.6%
Total Carbohydrates 101 g33.8%
Dietary Fiber 0.3 g1.2%
Sugars 1.3 g
Protein 152 g303.5%
Vitamin A 13.2% Vitamin C
Calcium 16.8% Iron 55.1%
*Based on a 2000 Calorie diet
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.