1. Early in the day, prepare the marinade: In a small bowl, whisk together the marinade ingredients. Pour over beef pieces and chill 4 hours. 2. In a medium skillet, melt butter over medium heat. Add shallots and mushrooms, cooking 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature. 3. Thaw phyllo pastry sheets. 4. Bearnaise Sauce: In a blender, combine egg yolks, lemon juice, and salt. While bender is running, add 1/2 cup hot melted butter in a steady stream and continue blending until thickened. Pour into a small bowl and whisk in tarragon. 5. Heat oven to 375°F. 6. Drain marinated beef pieces. 7. Melt remaining 6 T butter. Cut phyllo sheets lengthwise into four 3" strips. Cover with plastic wrap and a damp towel to prevent drying. Working with two stacked strips at a time, brush top strip with butter and place1 piece of beef and a heaping teaspoon of mushroom mixture 1/2 inch from one end. Fold diagonally to enclose filling and continue folding to form a triangle-shaped packet. 8. May be wrapped tightly and frozen at this point for up to 2 weeks. 9. Place seam-side down on baking sheet. Brush lightly with butter. Bake 10 minutes or until golden brown. 10. Brush with Bearnaise sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
