4 (1/2 to 2 inch thick) slices of filet of beef
butter
Salt & pepper
8 sheets of Apollo Fillo
1/4 c. melted butter
1 egg, well beaten
Duxelles (recipe follows)

Saute filets in butter in very hot skillet, approximately 2 to 3 minutes on each side. Season with salt and pepper. Set aside and let cool completely. Now prepare Duxelles, which may be prepared in advance.

DUXELLES:

1 1/2 lb. mushrooms
2 med. onions or 8 shallots
1/4 c. chopped parsley
Few drops of fresh squeezed lemon
Salt & pepper
2 to 3 tbsp. butter

Clean or trim stems of mushrooms. Chop very fine (or grate) mushrooms. Wrap in towel and squeeze out excess moisture. Heat butter and lightly brown chopped onions or shallots. Add mushrooms, salt, pepper and a few drop of lemon juice; stir over high heat until all moisture has completely evaporated. Stir in chopped parsley. Let cool.

Place first leaf of fillo on damp cloth, brush with melted butter. Place second leaf directly over first. Place one filet in the middle of the dough and spread 1/4 of the Duxelles over the top of the filet. Fold side of dough over half the filet. Fold opposite side over filet, around and under. Now fold left and right sides under. Seal seams with cold water. Repeat for every piece of beef.

Place all on a tray or cookie sheet, seams down. Brush each filet with well beaten egg and bake in preheated oven at 375 degrees for approximately 15 to 20 minutes or until golden. Serves 4.