Mini beef welllington's
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beef Tenderloin Steaks cut 1\" thick | |
| 2 | teaspoons | Olive oil |
| 8 | ounces | Mushrooms, finely chopped |
| 3 | tablespoons | Dry red wine |
| 3 | tablespoons | Finely chopped green onions |
| ¼ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Phyllo dough sheets defrosted | |
| Vegetable cooking spray | ||
Directions
Heat oven to 425 degrees F. In large non-stick skillet, heat oil over med-high heat. Add mushrooms; stir until tender. Add wine; cook 2-3 min. Stir in green onions, thyme, salt and pepper. Remove from skillet; cool. Place steaks in skillet; cook 3 minutes over med-high heat, 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 to make 4 equal squares. Place about 2 Tbsp. of mushroom mixture in center of phyllo squares. 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 preheated over 9-10 min.
or until golden brown. Let stand 5 min. Serve immediately.
Serving Suggestion: Twice Baked Potatoes and Sauteed Asparagus with Red Bell Pepper Strips. Serves 4 in 40 minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --