Things You'll Need:
- 4 cuts of filet Mignon
- • a package of Phyllo dough
- • 1/2 lb. Sliced mushrooms
- • 3 tbsp. Chopped green onion
- • 1/4 tsp. Dried thyme
- • 4 tbsp. Olive oil
- • 3 tbsp. red wine
- • Salt
- • Pepper
- • 4 Tbsp. Melted butter
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Step 1
Heat 2 tbsp. olive oil and cook the diced mushrooms in a skillet for about three minutes.
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Step 2
Add 3 tbsp of red wine and reduce.
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Step 3
Add chopped green onions, dried thyme, 1/4 tsp salt and a pinch of pepper, to taste. Remove mushroom mixture from skillet and set aside for later.
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Step 4
Heat oven to 425 degrees. Generously, salt and pepper filet Mignon on both sides. Add oil to same skillet and on high heat pan sear filets for 2 minutes on each side.
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Step 5
Next, place the phyllo dough on a flat surface and brush each sheet with melted butter. Layer 6 sheets of phyllo dough then cut into quarters for each filet mignon.
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Step 6
Place 2 tbsp of mushroom mixture at the center of the layered phyllo and spread.
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Step 7
Lay the filet on top of the mushrooms and then top the steak with more mushroom mixture.
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Step 8
Fold all 4 corners of the phyllo together and twist tightly to close. Brush remaining butter on the outside.
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Step 9
Bake at 425 degrees for 10 minutes, or until dough is golden brown, on a lightly greased baking dish. Let fillets rest for 5 minutes. Serves 4.
