Fillet Parcels
Fillet a’ la Sophia
Ingredients
Medallions of beef fillet – one each for every guest
(I buy meat from my butcher that is well hung - he cuts it into +/- 4cm thick medallions for me.)
Salt and pepper to season
1 medium sized onion
2T butter
3T brown sugar
Phyllo pastry
More melted butter to brush pastry
Method
Preheat the oven to 220ºC.
Sear the beef on both sides for about 4 minutes in total. I like to use the griddle pan. Remove from the heat and let it cool down. Season with salt and pepper.
Cut onion in thin rings. Heat butter in pan and fry onions until they start going brown. Add the brown sugar to caramelise.
Cut the phyllo pastry into large enough squares. Place a square at a time on your working surface and brush with butter. Place the next square slightly at an angle, and brush with butter again. And the same with a third layer. Place a medallion in the middle, and top with caramelised onion. Bring the layers together and “pinch” to close. Brush the outside with butter and place on an oven plate.
When the rest of the meal, i.e. the salad or vegetables, is ready, place the phyllo parcels in the oven and bake until brown. Serve immediately.
Variations
- Add a small square of feta cheese to the above combination.
- Start by placing some shaved smoked ham or prosciutto in the middle of the pastry and top with the medallion of beef, roast peppers and caramelised onion.
- Use blue cheese instead of feta cheese.
- Add sun-dried tomatoes, a few crushed green peppercorns and mushrooms to the fillet.
- …Almost anything will go!
