Mini Beef Wellingtons

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Mini Beef Wellingtons
An elegant way to entertain.

Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 4

4 beef tenderloin steaks, cut 1-inch thick

2 tsp. olive oil

8 ounces mushrooms, finely chopped

3 Tbsp. dry red wine

3 Tbsp. finely chopped green onions

1/4 tsp. dried thyme leaves

1/4 tsp. salt

1/8 tsp. pepper

6 phyllo dough sheets, defrosted

-- vegetable cooking spray

	Preheat oven to 425ºF.
	In a large non-stick skillet, heat oil over medium-high heat. Add mushrooms, stir until tender. Add wine and cook 2-3 minutes. Stir in green onions, thyme, salt and pepper. Remove from skillet and cool.
	Place steaks in skillet. Cook 3 minutes per side over medium-high heat, turning once. (Steaks will be only partially cooked. Do not overcook.) Remove from skillet and season with salt and pepper as desired.
	On a flat surface, stack phyllo dough sheets, spraying each sheet thoroughly with cooking spray. Cut stacked layers to make 4 equal squares.
	Place about 2 Tbsp. of mushroom mixture in center of each phyllo square. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough. Twist tightly to close.
	Lightly spray each packet with cooking spray and place on a greased baking sheet. Immediately bake in preheated oven for 9-10 minutes or until golden brown. Let stand 5 minutes and serve immediately.

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