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How To make Filet Of Beef In Phyllo Pastry with Madeira Sauce
3 Pounds Beef Fillet Mignon
whole, trimmed
Salt 2 Tablespoons Butter
1/2 Pound Mushrooms :
minced
2 Whole Shallots Or Green Onions minced
1 Package Phyllo Dough
1/2 Cup Melted Butter
:
Madeira Wine Sauce________ 3 Tablespoons Butter
1 1/2 Tablespoons Flour
3/4 Cup Beef Stock
1 Teaspoon Kitchen Bouquet -- or Bovril
1/4 Cup Madeira Wine
Preheat oven to 400 degrees. Rub filet with salt. In a heavy skillet, sear the meat over high heat in sweet butter until brown on all sides to seal in the juices. Set aside.
Layer 12 pieces of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushroom/shallot mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet.
Prepare an additional 5 to 6 layers of phyllo pastry, each brushed with butter. Seal all edges of roast by overlapping with this additional pastry and brush with butter.
Place beef in a buttered baking pan and bake for about 40 to 45 minutes or until pastry is browned and flaky. Prepare Madiera sauce while beef is baking. Remove beef to a serving dish and serve with Madeira sauce.
Madeira Sauce: Melt the butter, stir in flour, and cook for 5 minutes. Add beef stock, kitchen bouquet, and Madeira. Cook until thickened.
How To make Filet Of Beef In Phyllo Pastry with Madeira Sauce's Videos
British Pie Week | AGA
British Pie Week takes place in early March every year and celebrates everything pie related.
AGA Demonstrator Naomi Hansell joined us live to talk all things pie and showed us how to make a delicious Chicken and Ham Pie in the AGA.
The AGA is brilliant for pies as the cast-iron ovens radiate heat for evenly baked, crispy pastry with no soggy bottoms in sight!
#aga #pies #baking
Find Naomi's Chicken & Ham Pie recipe here –
Find the cookware we used in this video here:
Portmeirion for AGA Pie Dish - Portmeirion for AGA Gratin Dish -
AGA Cast-Iron 16cm Casserole -
AGA Stainless Steel Sauce Pot -
Olive Wood Rolling Pin - Cold Plain Shelf -
Walnut Serving Board -
Portmeirion for AGA Roaster with Pouring Lip -
0:00 British Pie Week
3:24 Chicken and Ham Pie pastry
14:45 Chicken and Ham Pie filling
24:11 Finishing your pastry
29:24 Baking the pie in the AGA
32:16 Shrinkage
36:15 Serving your pie
41:28 Can you prepare and freeze a pie in advance?
42:24 Cooking a pie in a 2-oven AGA
43:00 Pie ideas for a dinner party
45:41 Pies for vegans
48:08 Potato or pastry topping
51:09 Why is the AGA so good for cooking pies?
52:00 Pies for the family
Greek Pork Souvlaki Like in Greece | Christine Cushing
The ultimate Greek beach - paralia, food joy for me is grilled souvlaki kebabs on a soft pita. With every bite you will think you are on the beach in Greece. Recipes for Greek pita bread, Greek fries & tzatziki are all here . You'll love it. FULL RECIPE BELOW.
Links from the video:
Mastering Greek Pita Bread:
Greek Tzatziki Sauce:
Greek Fries in Olive Oil with Feta Cheese:
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RECIPE: GRILLED PORK SOUVLAKI
1/4 cup, extra virgin olive oil (60 ml), divided
2 cloves garlic, sliced and gently sautéed in olive oil and chopped
1 tsp. dried Greek oregano (5 ml)
2 tbsp. chopped fresh parsley (30 ml)
Grated zest and juice of ½ lemon
2 pork shoulder chops, cut into 2 “ strips, large fatty pieces trimmed
sea salt and freshly cracked black pepper
½ tsp. smoked paprika ( 2.5 ml)
½ tsp. onion powder (2.5 ml)
Tzatziki, for serving
Pita bread, for serving
Bamboo or wooden skewers , soaked in water for 30-60 minutes
In a large bowl, combine pork pieces, ½ the olive oil, sautéed garlic, oregano , paprika, onion powder , lemon zest, salt and pepper. Cover and refrigerate for 30 minutes. If using wooden skewers soak them in water while pork is marinating to prevent burning.
Combine the rest of olive oil with lemon juice in a small bowl and whisk to blend.
Preheat bbq to high and brush well to thoroughly clean.
Thread pork evenly onto 4 skewers. Reduce bbq to medium high and lay skewers on grill for approximately 12-15 minutes, turning every 3-4 minutes to ensure even browning. Brush evenly with olive and lemon mixture and remove from grill. Sprinkle with fresh parsley and serve with warmed pita , tzatziki and tomatoes.
Makes 4 souvlaki
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Individual Beef Wellington BUT BETTAH!
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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce
for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten
for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme
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Hungarian Beef Goulash Recipe by Lounging with Lenny
Hungarian beef goulash. Today I will show you how to make goulash. This goulash recipe or another words beef stew is delicious comfort food that will make you warm during cold weather. Hungarian goulash recipe is made with a variety of root vegetables. Homemade goulash is a rich beef stew with hungarian paprika seasoned broth.
Follow my step-by-step beef goulash recipe and enjoy.
Beef Goulash Ingredients:
2 lb beef chuck
1 cup flour
2 onion
1 parsnip
1 carrot
1 turnip
1 celery root
2 Yukon gold potatoes
1 red bell pepper
4 garlic cloves
2 tomatoes
1 tbsp paprika
1 1/2 tbsp caraway seeds
3 bay leaves
4 cups beef stock
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Greek Beef Souvlaki Skewers
Print this recipe here:
Ingredients
2 and 1/2 - 3 pounds top sirloin steak, cubed
1 onion
3-4 bell peppers
1 and 1/2 teaspoons salt (or to taste)
freshly cracked black pepper to taste
The Marinade:
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lemon juice
4 garlic cloves, grated
2 teaspoons dried oregano
Serve with tzatziki sauce
Instructions
Combine all of the marinade ingredients in a bowl and whisk together. Set aside
Cut the steak into about 1 and 1/2 (4cm) inch cubes and place them into a large bowl. Season with salt and black pepper and pour the marinade on top. Toss together and allow the meat to marinate for at least an hour or in the refrigerator overnight.
If using wooden skewers, soak them in water an hour ahead of grilling.
Cut the onions and bell peppers about the same size as the beef.
Thread the meat and veggies onto the skewers.
Heat the grill over medium-high. Brush the grates with oil.
Grill the skewers about 4 minutes per side or until the meat is cooked as desired.
Brush the skewers with the marinade before changing sides.
Transfer the skewers to a platter. Allow them to rest for 5 minutes before serving.
Serve the beef skewers with toasted bread and tzatziki.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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