individual beef wellingtons
Curious to make a Beef Wellington? Try our individual version first. Mushrooms, onions and thyme coat Beef Tenderloin then baked in a crispy dough.
- 4 beef Tenderloin Steaks, cut 1 inch thick (4 ounces each)
- 2 teaspoons olive oil
- 1/2 pound mushrooms, finely chopped
- 3 tablespoons dry red wine
- 3 tablespoons finely chopped green onions
- 1/4 teaspoons dried thyme leaves
- Salt & pepper to taste
12 sheets phyllo dough
- Dijon-style mustard (Optional)
- Heat oven to 425°F. 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 half the phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half lengthwise to make 2 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. Repeat this process for the remaining half of phyllo dough.
- Immediately bake in 425°F oven 9 to 11 minutes or until golden brown. Let stand 5 minutes.
Nutrition information per serving: 359 Calories; 108 Calories from fat; 12g Total Fat (3.6 g Saturated Fat; 0.3 g Trans Fat; 1.3 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat;) 68 mg Cholesterol; 323 mg Sodium; 33 g Total Carbohydrate; 0.8 g Dietary Fiber; 1.4 g Total Sugars; 28 g Protein; 23.9 mg Calcium; 4.9 mg Iron; 521 mg Potassium; 0.2 mcg Vitamin D; 0.7 mg Riboflavin; 14.3 mg NE Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 300 mg Phosphorus; 4 mg Zinc; 39 mcg Selenium; 67.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.