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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 |
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Preheat oven to 425ºF. |
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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. |
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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. |
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On a flat surface, stack phyllo dough sheets, spraying each sheet thoroughly with cooking spray. Cut stacked layers to make 4 equal squares. |
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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. |
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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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Pan Fry/Saute |
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