Filet of Beef in Phyllo Pastry with Cabernet Sauvignon Sauce

Serves 6

3 pounds filet mignon, trimmed
Salt
Mixture of fresh herbs: rosemary, thyme, parsley, pepper, mustard
1/2 cup cognac (or brandy) and 1/2 cup red wine
Olive oil
2 Tbsp sweet butter
1/2 pound mushrooms, minced and thoroughly dried (can use dried porcini)
(if using dried mushrooms, save juice water from mushrooms for sauce later.)
2 shallots, minced
1 package phyllo dough
1/2 cup melted butter
Cabernet sauce

Cook filet at 400 degrees. Rub filet with salt, pepper, herbs and mustard. In a heavy skillet sear the meat over high heat in sweet butter and olive oil until brown on all sides to seal juices. Deglaze pan with cognac and red wine.

Remove filet from pan and set aside. Reserve juice from filet pan for Cabernet Sauvignon sauce. In another skillet sauté your mushrooms and shallots for 2-3 minutes or until soft. Season with salt and pepper. Set aside. Lay 12 pieces of phyllo pastry together, brushing each layer with melted butter. Spread about half of the mushrooms mixture on the pastry and place the seared beef on top. Then place remaining mushrooms on top of filet and fold the phyllo dough around the filet. Prepare an additional 5-6 layers of phyllo dough, each brushed with butter. Seal all the edges by overlapping them with this additional pastry and brush with butter. Place beef in a buttered baking pan and bake for 40-45 minutes or until pastry is browned and flaky. Remove beef to a serving dish and serve with the Cabernet Sauvignon sauce.

Make Cabernet Sauvignon sauce with the reserved juice from the searing of the meat, mushroom juice water and additional chopped shallots, butter. Beef or chicken broth are added. Correct seasoning.

Pair with Ferrari-Carano Cabernet Sauvignon or Ferrari-Carano's PreVail Back Forty