1 - Beef Filet (normally 10 oz)
12 - Baby Portabella Mushrooms
2 – Medium Shallots
¼ Cup Cream Sherry
2 Tbsp Heavy Cream
1 Roll Fillo Dough
1 Tbsp Butter
1 Tbsp Olive Oil
Salt & Pepper to taste

Preheat oven to 375 F. Grease your mini muffin tins and begin to place the Fillo into the muffin tins. Make sure you keep your Fillo from drying out by using wet paper towels. Cut your filet in half so that you have two thinner filets now and sear on each side on the grill; you can even do this ahead and put them in the refrigerator until you are ready to use them.

On the stove top in your sauté pan melt the butter and olive oil and make sure your pan is hot. Use your food processor to finely chop the mushrooms and shallots until it sort of makes a paste. Pour the mushroom and shallot mixture and cream sherry into the sauté pan and sauté for 5 minutes; add salt & pepper to taste.

Just before taking the mixture off the heat add your 2 tbsp of cream and mix together. Cut your seared filets into cubes that fit into your mini muffin tin and make sure that the meat is still rare. Place your meat cube in each of the muffin holes and top with a tbsp of the mushroom mixture. After all are filled then make sure you cover each with more Fillo. You can top that with an egg wash to get more of a glistening effect.

Bake for around 10 mins.

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