6 cloves - Garlic, fresh, crushed
1 1/2 Cups - Cabernet Sauvignon
1/4 Cup - Worcestershire sauce
1/4 Cup - Soy Sauce
3 Tbsp. - Rosemary, finely chopped
4 - Filets of beef, tenderloin (or filet mignon)
10 sheets - Athens Fillo Dough
4 Tbsp. - Butter, melted
6 Tbsp. - Butter, unsalted
2 - Onions, minced
4 - Shallots, minced
2 Cups - Shiitake mushrooms, sliced
2 Cups - Crimini mushrooms, chopped
8 Cloves - Garlic, fresh, minced
1 tsp. - Kosher salt
1 Tbsp. - Freshly ground black pepper
1 Cup - Sauvignon Blanc
1/2 Cup - Flat leaf parsley, chopped
1/3 Cup - Sour Cream
2/3 Cup - Horseradish, prepared
12 Sprigs - Tarragon, 6 de-stemmed and chopped, 6 left whole for garnish)
For Grilling/Stovetop Grill Pan:
1/2 Cup - Bacon fat, rendered (may substitute unsalted butter)
Preheat oven to 425 degrees.
Mix garlic, Cabernet Sauvignon, Worcestershire sauce, soy sauce and rosemary. Place beef filets in a zip-top bag and pour in marinade. Refrigerate for one hour.
Meanwhile, on a large nonstick cookie sheet, place six ramekins, upside down, leaving as much space as possible between them. Spray with cooking spray. On a dry surface, layer thesheets of fillo dough, brushing each sheet with melted butter. Slice into four squares and drape over the ramekins. Bake for 15 minutes, or until light golden brown. Remove fillo cups from ramekins and set right-side up. Set aside to cool.
Melt butter on medium heat in a large saucepan. Add onions and shallots and cook for 5-7 minutes, stirring frequently. Add the mushrooms, garlic, salt and pepper. Cook for an additional ten minutes on medium-high heat, stirring frequently. Turn heat to high and add wine, cooking for three more minutes, stirring frequently. Add parsley, turn heat to low and simmer until ready to use, stirring occasionally.
In a small bowl, mix sour cream and horseradish. Add tarragon and refrigerate until ready to use.
Heat grill (or indoor stovetop grill pan) to high heat. Coat each flat side of the beef with a teaspoon of bacon fat and grill 3 1/2 minutes per side, or until just barely medium rare. Set fillo cups on individual plates. Fill each with 2/3 cup of duxelle. Place filet of beef on top of duxelle, top with a large dollop of the tarragon horseradish and garnish with a sprig of tarragon. Serve.