Mini Beef Wellingtons
An elegant way to entertain. 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
Preheat oven to 425ºF.
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.
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 skilletand season with salt and pepper as desired.
On a flat surface, stack phyllo dough sheets, spraying each sheet
thoroughly with cooking spray. Cut stacked layers to make 4 equal
squares. 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.
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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