Recipes - Mini Beef Wellingtons
Gone are the overly rich pate and puffed pastry, replaced by paper-thin sheets of phyllo and a seasoned mushroom filling. This updated classic, special enough for the most elegant at-home entertaining, can be prepared and served in under an hour!
4 |
small beef tenderloin steaks, cut 1 inch thick (3 to 4 oz. each) |
2 tsp. |
olive oil |
1/2 lb. |
mushrooms, finely chopped |
3 Tbsp. |
dry red wine |
3 Tbsp. |
finely chopped green onions |
1/4 tsp. |
dried thyme leaves |
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Salt and pepper |
6 |
phyllo dough sheets, defrosted |
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Vegetable cooking spray |
- Heat oven to 425º. In large nonstick skillet, heat oil over medium high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool thoroughly.
- Heat same skillet over medium high heat until hot. Place steaks in skillet; cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired.
- On flat surface, layer phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lenghwise in half and then crosswise to make 4 equal portions. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray; place on greased baking sheet.
- Immediately bake in 425º oven 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately.
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