For the filet:
2 packages of puff pastry, thawed (300g each)
1.5 kg of filet mignon
4 cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/4 cup of butter (50g)
For the Madeira sauce:
2 tablespoons of butter
1 small onion, chopped
1 sprig of parsley, chopped
2 tablespoons of all-purpose flour
2 cups of beef broth
1 medium tomato, seeded and chopped
1/2 cup of Madeira wine
1/2 teaspoon of dried thyme
Salt to taste
1 pinch of black pepper
For the filet:
2 packages of puff pastry, thawed (300g each)
1.5 kg of filet mignon
4 cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/4 cup of butter (50g)
For the Madeira sauce:
2 tablespoons of butter
1 small onion, chopped
1 sprig of parsley, chopped
2 tablespoons of all-purpose flour
2 cups of beef broth
1 medium tomato, seeded and chopped
1/2 cup of Madeira wine
1/2 teaspoon of dried thyme
Salt to taste
1 pinch of black pepper
Prepare the filet: thaw the puff pastry according to package instructions and reserve
Season the filet with garlic, salt, and nutmeg
Fold the thinner end of the filet to leave a uniform thickness
Tie it with kitchen twine
In a large skillet, melt butter over medium heat and brown the filet on all sides
Remove from heat, untie, and let cool
Preheat oven to hot (250°C)
Place the filet in a baking dish
Unroll one package of puff pastry and cover the meat with it, pressing it onto the bottom of the filet and forming a crust
Unroll the other package of puff pastry, cut into strips, and decorate the pastry covering the filet
Bake 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 parsley and cook for 2 minutes, or until the onion is translucent
Add flour and stir until golden
Add beef broth, tomato, and Madeira wine, and simmer over low heat for 30 minutes
Add salt, pepper, and thyme, and let cool
Serve immediately with the filet.
