INGREDIENTS:
8 (6 oz.) beef filets (trimmed of all fat, room temp.)
12 sheets phyllo dough (or puff pastry)
1 c. (2 sticks) unsalted butter, melted
1 1/2 c. Duxelles
Mayonnaise-Mustard Sauce
DIRECTIONS:
Season steaks lightly with salt and pepper.
Lay out 2 overlapping sheets of plastic wrap slightly longer than phyllo. Cover phyllo with another sheet of plastic wrap and damp cloth to prevent drying.
Butter baking sheets. Place 1 sheet of phyllo on plastic wrap. Brush phyllo with melted butter. Top with another sheet of phyllo; brush with butter.
Center one fillet 3 inches from narrow edge of phyllo nearest you. Spread filet with about 1/4 cup duxelles. Fold 3 inch flap of phyllo over steak. Brush with melted butter. Using plastic as aid, turn filet and phyllo over once. Brush melted butter over exposed phyllo. Fold in long sides of phyllo and brush with butter. Continue folding phyllo around steak, buttering after each turn. Arrange seam side down on prepared baking sheet. Repeat with remaining steaks.
Preheat oven to 375 degrees. Bake until pastry is puffed and golden, about 20 to 30 minutes (internal temperature of meat should be 140 degrees for rare). Serve immediately with Mayonnaise-Mustard Sauce.
DUXELLES:
2 tbsp. butter
2 tbsp. chopped onion
1 tsp. chopped shallot
2 c. finely chopped mushrooms (about 1/2 lb.)
2 oz. smoked ham, chopped
1 tbsp. tomato paste
1/4 c. beef stock or consommé
1/4 c. Madeira
Salt and freshly ground white pepper
Melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté until translucent. Reduce heat to medium low. Add mushrooms and cook 5 minutes. Add ham and tomato paste and cook 5 minutes. Reduce heat to low. Add stock, Madeira, salt and pepper and cook, stirring frequently, until liquid has almost completely evaporated.
MAYONNAISE-MUSTARD SAUCE:
1 egg yolk
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground white pepper
1/4 c. olive oil
1/4 c. vegetable oil
Combine egg yolk, lemon juice, mustard, salt, pepper and 2 tbsp. oil in processor and mix until slightly thickened. With machine running, very gradually drizzle remaining oils through feed tube, allowing mayonnaise to thicken as oil is added (once mayonnaise has thickened, oil can be added more quickly). Adjust seasoning.