Beef Wellington is a restaurant classic, and a traditional Holiday treat. If you’re curious to try the recipe, but don’t want to make a huge Wellington, this recipe from the Beef Council will help you skip some steps, and make individual sized Wellingtons at home. We love the simplified version of the recipe, and the ease of using phyllo sheets for the dough. The recipe is great for any party you’re hosting, or when you just want to feel a little fancy. Give it a try and let us know how it went for you by leaving us a comment on this post.
- 4 Leahy’s Angus Beef Tenderloin Filets (1″ thick)
- 2 Tbsp Olive Oil
- 1/2 lb Mushrooms (finely chopped)
- 3 Tbsp Red Wine
- 3 Tbsp Green Onion (finely chopped)
- 1/4 tsp Thyme (dried leaves)
- 6 Phyllo Dough Sheets (defrosted)
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. Enjoy!