Lorraine’s fillet in phyllo pastry
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- TASTE
- 4 to 6
- Easy
- 30 minutes
- 30 minutes
- Woolworths La Motte Grand Rouge 2015
- Buy Ingredients Here
Ingredients
- 1 kg free-range whole beef fillet
- sea salt and freshly ground black pepper, to taste
- 2 t olive oil
- 250 g Woolworths frozen phyllo pastry, thawed
- 75 g butter, melted
- 150 g Woolworths garlic butter
Cooking Instructions
Preheat the oven to 180°C. Slice the fillet into 4–6 rounds. Season and quickly sear on both sides in the olive oil in a hot pan. Set aside.
Cut the phyllo pastry into squares large enough to make a parcel around the steaks. Each steak will require 3 sheets of pastry.
Brush each sheet of pastry with melted butter and stack. Place a piece of steak in the middle of the pastry, then top with a round of garlic butter.
Gather up the sides of the pastry to make a parcel and pinch the edges together. Brush the outside with a little more melted butter.
Bake for 15–20 minutes or until the pastry is golden.
Cook’s note: Keep the phyllo pastry (and the steak parcels as you make them) covered with a damp cloth to prevent them from drying out and cracking.
“Growing up, it was seldom a question what my three siblings and I would request for our birthday dinners. This was (and still is) our family’s celebratory meal.” – Amy Ebedes
This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.
This meal has now become my hubby’s favourite. Second time in one week and as he calls it, “pillow-thingie” :-)
Excellent main course for dinner party!
Made this after seeing the recipe, easy, delicious and impressive to guests