Lorraine’s fillet in phyllo pastry

Lorraine's fillet in phyllo pastry

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  • 4 to 6
  • Easy
  • 30 minutes
  • 30 minutes
  • Woolworths La Motte Grand Rouge 2015
  • Buy Ingredients Here


  • 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.


TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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  • Mel Pohler
    March 27, 2020

    This meal has now become my hubby’s favourite. Second time in one week and as he calls it, “pillow-thingie” :-)

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    Louise Steward
    April 27, 2018

    Excellent main course for dinner party!

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    Margaret Blount
    June 23, 2016

    Made this after seeing the recipe, easy, delicious and impressive to guests