BEEF FILETS IN PUFF PASTRY

By Connie

Ingredients

• , about 30 sec6 beef filet steaks, each about 6 ounces and 1-1/2 inches thick
• 6 tablespoons unsalted butter
• 2 shallots, minced
• 1 pound white mushrooms, sprinkled with 1 tablespoon lemon juice and coarsely chopped in a food processor
• 1/4 teaspoon dried thyme
• 1/2 bay leaf
• 1/4 cup heavy cream
• Salt
• Freshly ground black pepper
• 2 pounds store-bought frozen puff pastry, thawed
• 1 cage-free egg, lightly beaten with 1 tablespoon cold water
• Fresh watercress sprigs, for garnish
• Madeira Sauce (recipe follows)

Details

Servings 6

Preparation

Step 1

In a large skillet over high heat, melt 3 tablespoons of the butter. As soon as it begins to foam, add the steaks and saute them until lightly colored, about 30 seconds per side. Transfer them to a plate and set aside to cool completely.
Add the remaining butter to the skillet, reduce the heat to medium, and saute the shallots until fragrantonds. Add the chopped mushrooms, thyme, and bay leaf and cook, stirring frequently, until all the liquid given up by the mushrooms evaporates, about 10 minutes. Stir in the cream and the salt and pepper to taste, and continue cooking over medium heat, stirring frequently, until a thick puree forms, 5 to 7 minutes more. Transfer to a bowl and leave at room temperature to cool.
Preheat the oven to 450 degrees F.
Divide the pastry into 6 equal portions. On a lightly floured board, roll out each portion to form a rectangle 1/4 inch thick and about 6 by 12 inches. Place each steak on one side of a pastry rectangle, leaving enough room to fold the pastry over it.
Spread the cooled mushroom puree evenly over the tops of the steaks. Brush the edges of the pastry with the beaten egg and then fold the pastry over the steaks and shape it to their contours. With a small, sharp knife, cut away the excess edges of the pastry and, if you like, use them to make simple decorations on top, securing them with a dab of the egg wash. With the knife tip, cut a slit for venting steam in the top of each pastry packet. Brush the packets evenly with the remaining egg.
Place the packets on a nonstick baking sheet and bake until the pastry is golden brown, 15 to 20 minutes.
To serve, transfer each portion to an individual heated serving plate. Garnish with watercress. Spoon some of the Madeira sauce around each portion and pass the remaining sauce at the table.
MADEIRA SAUCE
Makes about 1 cup
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup organic beef broth
2 tablespoons unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
In a saucepan, bring the Madeira, shallots, and thyme to a boil. Reduce the heat and simmer briskly until only 1/3 cup remains, 7 to 10 minutes. Add the broth, raise the heat to medium and continue to boil until slightly thickened. Whisk in the butter. Season to taste with salt and pepper.