Beef Fillets in Flaky Pastry Recipe
Summary
Cooking Time20 MinDifficulty LevelMedium
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Beef steaks | 6 Small, trimmed | |
| 6 tablespoons Madeira or dry sherry | ||
| 1/2 cup duxelles | ||
| 6 frozen patty shells (one 10-oz. package), thawed | ||
| Salt | To Taste | |
| Bearnaise cream sauce | ||
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.
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.
Chef
