Mini-Beef Wellingtons
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz. ea.)
- 9.85 ml olive oil
- 226.79 g mushroom, finely chopped
- 44.37 ml red wine
- 44.37 ml finely chopped green onions
- 1.23 ml dried thyme leaves
- salt and pepper
- 6 phyllo pastry sheets, defrosted
- vegetable oil cooking spray
directions
- Preheat oven to 425 degrees.
- In large skillet, heat olive oil over medium high heat until hot.
- Add mushrooms; cook and stir until tender.
- Add wine; cook 2-3 minutes or until liquid is evaporated.
- Stir in green onions, thyme, 1/4 tsp.
- salt, and 1/8 tsp.
- pepper.
- Remove from skillet; cool throughly.
- Heat same skillet over medium high heat until hot.
- Place steaks in skillet; cook 3 minutes; turning once.
- Steaks should be partially cooked; do not overcook.
- Season with salt and pepper to taste.
- On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
- Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
- Place about 2 Tbls.
- of 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 9-10 minutes or until golden brown.
- Let stand 5 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Judith N.
United States