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Always elegant (and deceptively simple to make), these individually sized beef wellingtons make excellent party entrées. Serve with roasted or sautéed vegetables and a rich red wine.
Serves 4
Ingredients
4 small beef tenderloin steaks, cut 1" thick (3-4 ounces each)
1/2 pound mushrooms, finely chopped
3 tbs dry red wine
3 tbs green onions, finely chopped
6 phyllo dough sheets, defrosted
Olive oil
Salt & pepper
Preparation
1. Preheat your oven to 425°F.
2. Clean and finely dice mushrooms.
3. In a large nonstick skillet heat olive oil and cook the mushrooms until tender.
4. Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.
5. Chop up green onions, and add to the mushrooms.
6. Add thyme, salt and pepper.
7. Remove the mushrooms from the skillet. Let them cool thoroughly.
8. Heat up the same skillet over medium-high heat until hot.
9. Season each filet mignon with salt and pepper. Make sure to season both sides.
10. Place the fillets in a hot skillet and sear for 3 minutes, turning once. Please note: You will not be cooking the fillets all the way through at this point; You're simply searing the outside.
11. On a flat surface, lay out the phyllo dough, brushing each sheet thoroughly with melted butter. Stack the sheets on top of each other. You will need 6 sheets of dough, cut into quarters, for each wellington.
12. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak.
13. Place steaks on mushroom mixture and then top the filet with more mushrooms.
14. Bring together all 4 corners of the phyllo dough; twist tightly to close.
15. Lightly butter the outside of the wellingtons, and place them on a greased baking tray.
16. Bake them in a 425°F oven for 9 to 10 minutes or until golden brown.
17. Let them rest for 5 minutes.
Preparation
1. Preheat your oven to 425°F.
2. Clean and finely dice mushrooms.
3. In a large nonstick skillet heat olive oil and cook the mushrooms until tender.
4. Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.
5. Chop up green onions, and add to the mushrooms.
6. Add thyme, salt and pepper.
7. Remove the mushrooms from the skillet. Let them cool thoroughly.
8. Heat up the same skillet over medium-high heat until hot.
9. Season each filet mignon with salt and pepper. Make sure to season both sides.
10. Place the fillets in a hot skillet and sear for 3 minutes, turning once. Please note: You will not be cooking the fillets all the way through at this point; You're simply searing the outside.
11. On a flat surface, lay out the phyllo dough, brushing each sheet thoroughly with melted butter. Stack the sheets on top of each other. You will need 6 sheets of dough, cut into quarters, for each wellington.
12. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak.
13. Place steaks on mushroom mixture and then top the filet with more mushrooms.
14. Bring together all 4 corners of the phyllo dough; twist tightly to close.
15. Lightly butter the outside of the wellingtons, and place them on a greased baking tray.
16. Bake them in a 425°F oven for 9 to 10 minutes or until golden brown.
17. Let them rest for 5 minutes.
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