Ingredients
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4 thick pieces (Beef Tenderloin) Filet Mignon
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4 Tbsp, divided Unsalted Butter
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Salt
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Black Pepper
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2 Shallots
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8 oz. (226g) White Button Mushrooms
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1/2 Zucchini
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1 tsp Worcestershire Sauce
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2 sprigs Fresh Parsley
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16 sheets Phyllo Dough
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8 oz. (226g) Goat Cheese
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1/2 cup Unsalted Butter
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2 (garnish) Green Onions
Directions
Steps
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1
Done
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Sear the Filet Mignon (Beef Tenderloin)Season the Filets with salt and pepper. Add 2 Tbsp of butter to your pan (I prefer a cast iron skillet). Make sure it is nice and hot, then sear 2 minutes on each side. Using tongs, sear the sides as well, rotating every 20-30 seconds until the entire piece of each filet has been seared. Set aside to rest. |
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2
Done
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Make the Mushroom FillingNote - the zucchini is optional. Zucchini takes on any flavor; I just added it to give the dish more vegetables and added nutrition. Remove the stems from the mushrooms. Peel the shallots and garlic. In a food processor, combine all the vegetables and parsely and pulse. In the same pan used for searing the filet mignon, add another 2 Tbsp of butter and the worcestire sauce and saute for 5 minutes. |
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3
Done
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Assemble the CroustadesPreheat the oven to 400°F/176°C. Line a baking sheet with parchment paper. Carefully split the scallions or green onions lengthwise in half to make long, thin strips to use to tie the croustades together. Melt 1/2 cup of butter. Take one sheet of phyllo dough and lay it on your work surface. Brush the sheet with butter. Lay another piece on it, but at an angle going clockwise, as if you were making a pinwheel or a star. Brush with butter. Add a third piece at an angle, brush with butter, and then a final fourth layer at an angle to complete the pinwheel/star shape. Place one filet mignon in the center (no need to butter the inside of the last sheet). Cut the goat cheese and place one slide on top of the filet. Top it with the mushroom filling. Carefully bring up each of the phyllo sheet sides to form a package and scrunch them together. Loosely tie a scallion around the package and place on the baking sheet. Repeat with the remaining filets. Brush the outsides with more butter. Bake on the lower rack for 17-20 minutes for medium rare - check with a thermometer you can poke one of the packages without breaking the phyllo dough - it should read 130°F/54°C for medium rare. Note: you may need to rotate your sheet after 10 minutes for even browning depending on your oven. Serve immediately |
