Individual beef wellingtons
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Mushrooms; quartered |
| Butter-flavored cooking spray | ||
| ¼ | cup | Chopped shallots |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | All-purpose flour |
| ½ | teaspoon | Dried marjoram |
| ⅛ | teaspoon | Pepper |
| 10½ | ounce | Beef consommé; divided |
| 2 | tablespoons | Minced fresh parsley |
| 6 | Beef tenderloin steaks; 1 inch thick, 4 ounces each | |
| 6 | Sheets frozen phyllo dough; thawed | |
| ½ | cup | Sweet marsala |
| 1 | tablespoon | Cornstarch; plus 1 1/2 teaspoons |
Directions
Place mushrooms in a food processor; process until finely chopped.
Place a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, shallots, and garlic; sauté 2 minutes or until tender.
Stir in flour, marjoram, and pepper. Gradually add ¼ cup consommé; stir well. Cook 5 minutes or until liquid evaporates; stir constantly. (Mixture will be thick.) Remove from heat, and stir in parsley; set aside.
Preheat oven to 425°F. Trim fat from steaks. Place a large skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 1½ minutes on each side or until browned. Drain on paper towels. Place steaks on a broiler pan coated with cooking spray. Drizzle ¼ teaspoon Worcestershire sauce over each steak; top each with 3 tablespoons mushroom mixture.
Layer 6 sheets of phyllo, spraying each lightly with cooking spray. Cut 6 (6 ½ x 4 ½-inch) rectangles. Thinly slice excess phyllo for topping.
Drape phyllo rectangle over each steak, tucking edges of phyllo under steak. Crumple phyllo strips into 6 balls; place one on top of each phyllo-wrapped steak. Lightly coat with cooking spray. Bake at 425° for 15 minutes or until desired degree of doneness.
Combine remaining consommé, wine, and cornstarch in a small saucepan, and stir well. Bring to a boil; cook 1 minute, stirring constantly. Serve with steaks.
Yield: 6 servings (serving size: 1 steak and ¼ cup sauce).
Calories 296 (29% from fat); protein 29.7g; fat 9.4g; carbohydrate 22.1g; cholesterol 81mg; sodium 388mg. Recipe by: : Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Carriej999@... on Feb 2, 1998