For the fillet: 2 packages of rolled puff pastry, frozen (300g each), 1 beef fillet mignon weighing approximately 1.5 kg, 4 cloves of garlic, minced, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 cup (50g) butter
For the madeira sauce: 2 tablespoons butter, 1 small onion, finely chopped, 1 stalk celery, finely chopped, 2 tablespoons all-purpose flour, 2 cups beef broth (480ml), 1 medium tomato, seeded and chopped, 1/2 cup (120ml) red wine, 1/2 teaspoon dried thyme, salt to taste, 1 bay leaf
For the fillet: 2 packages of rolled puff pastry, frozen (300g each), 1 beef fillet mignon weighing approximately 1.5 kg, 4 cloves of garlic, minced, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 cup (50g) butter
For the madeira sauce: 2 tablespoons butter, 1 small onion, finely chopped, 1 stalk celery, finely chopped, 2 tablespoons all-purpose flour, 2 cups beef broth (480ml), 1 medium tomato, seeded and chopped, 1/2 cup (120ml) red wine, 1/2 teaspoon dried thyme, salt to taste, 1 bay leaf
Prepare the fillet: thaw the puff pastry according to package instructions and reserve
Temper the fillet with garlic, salt, and cumin
Fold the thinner end of the fillet to leave a uniform thickness
Tie it with kitchen twine
In a large skillet, melt butter over medium heat until hot
Add the fillet and cook on all sides
Remove from heat, untie, and let cool
Preheat oven to 250°C (very hot)
Place the fillet in a baking dish
Roll out one package of puff pastry and cover the beef with it, pressing it onto the bottom of the fillet and forming a crust
Cut the remaining pastry into strips
Use them to decorate the pastry covering the fillet
Bake the fillet for 35 minutes or until the pastry is golden brown and crispy
Prepare the sauce: In a pan, melt butter over high heat
Add onion and celery and cook, stirring, for 2 minutes or until the onion is translucent
Add flour and stir until it browns
Add beef broth, tomato, red wine, and thyme
Bring to a simmer and cook for 30 minutes over medium heat
Season with salt to taste
Remove from heat and serve with the fillet
Per serving: approximately 978 calories
