mini 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
- 6 phyllo doug sheets, defrosted
- 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 phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half and then crosswise to make 4 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.
- Immediately bake in 425°F oven 9 to 11 minutes or until golden brown. Let stand 5 minutes.
Nutrition information per serving: 298 Calories; 11.3 Calories from fat; 11.3g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 1.1 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 79 mg Cholesterol; 193 mg Sodium; 18 g Total Carbohydrate; 1.3 g Dietary Fiber; 30 g Protein; 4.4 mg Iron; 548 mg Potassium; 8.5 mg Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 4.4 mg Zinc; 35.8 mcg Selenium; 74.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.