TASTE

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Dad’s oxtail

6 hours

Chicken recipes

Rachmah’s chicken pie

30 minutes

Lorraine’s fillet in phyllo pastry

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg free-range whole beef fillet
sea salt and freshly ground black pepper, to taste
2 t olive oil
250 g Woolworths frozen phyllo pastry, thawed
75 g butter, melted
150 g Woolworths garlic butter

Method

Preheat the oven to 180°C. Slice the fillet into 4–6 rounds. Season and quickly sear on both sides in the olive oil in a hot pan. Set aside.
Cut the phyllo pastry into squares large enough to make a parcel around the steaks. Each steak will require 3 sheets of pastry.
Brush each sheet of pastry with melted butter and stack. Place a piece of steak in the middle of the pastry, then top with a round of garlic butter.
Gather up the sides of the pastry to make a parcel and pinch the edges together. Brush the outside with a little more melted butter.
Bake for 15–20 minutes or until the pastry is golden.

Cook’s note: Keep the phyllo pastry (and the steak parcels as you make them) covered with a damp cloth to prevent them from drying out and cracking.

“Growing up, it was seldom a question what my three siblings and I would request for our birthday dinners. This was (and still is) our family’s celebratory meal.” – Amy Ebedes

This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.

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Lorraine’s fillet in phyllo pastry

Lorraine’s fillet in phyllo pastry

Ingredients

Method