1 to 1 1/2 lbs. filet mignon at room temperature
1 tbsp. red pepper sauce
2 tbsp. melted butter

SAUCE:

2 tbsp. butter
1 tbsp. flour
2 tbsp. grated onion (sweet)
1/4 c. chopped mushrooms
1 tsp. grated orange rind
2 tbsp. port wine
8 sheets phyllo pastry
2 tbsp. butter

Rub melted butter and pepper sauce into meat. Put melted butter on broiler rack and cook meat for 7 minutes on each side until well seared on outside and rare on inside.

In a saucepan, melt 2 tablespoons butter, blend in flour, then add the onions and cook for 5 minutes, stirring occasionally. Remove pan from heat and add mushrooms, orange rind and port wine. Stir and set aside.

Carefully separate the sheets of phyllo pastry and fold each sheet in half. Cut the filet mignon into 8 small thick steaks and place each in one center of the pastry sheets. Spoon some sauce over each steak. Then fold the pastry over the meat and tuck it underneath to seal the package. Place on a baking sheet and brush with melted butter. Bake 15 to 20 minutes until pastry is golden.