Sir Winstons Beef Phyllo Recipes

BEEF & CHEESE PHYLLO PIES

Steps:

• Heat oil in a saucepan at medium heat.
• Add onion and ground beef, cook on until onion is softened and the beef is browned.
• Add garlic and cook for 1 minute more.
• Add tomatoes and tomato paste and cook for 10 to 15 mins until sauce thickens.
• Stir in oregano, season with salt and pepper and set aside to cool.
• Heat oven to 400°F.
• Brush 1 sheet of phyllo with butter, top with a second buttered sheet and place a third sheet on top. Cut in half. Repeat with remaining phyllo to make four pies, of three layers each.
• Add 1/4 Cup cheese and about 3/4 Cup of beef mixture on the centre of each phyllo section, top with cheese.
• Fold/roll edges over, to enclose, and brush tops with butter.
• Place on a baking tray.
• Bake for 20 to 25 minutes or until golden brown.
• Devour.

SIR WINSTON'S BEEF PHYLLO

Steps:

• Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
• Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
• In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
• In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.

MINI JAMAICAN BEEF BITES IN PHYLLO SHELLS

Steps:

• Heat skillet over medium heat. Add beef, onion, potato, carrot, garlic and salt. Cook until meat is browned and vegetables are tender. After meat is done, add peas, curry powder and beef stock. Mix well and cook until stock is almost evaporated. Heat phyllo shells in oven according to package directions. Add a spoonful of filling to each cup. Garnish with fresh parsley and green onions.