Mini-Beef Wellingtons
Total preparation and cooking time: 30 minutes
4 |
small beef tenderloin steaks, cut 1 inch thick (3 to 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 |
teaspoon dried thyme leaves |
|
Salt and pepper |
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 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately.
Makes 4 servings.
Cook’s Tip:
Nutrition information per serving: 277 calories; 13 g fat (x g saturated fat; x g monounsaturated fat); 71 mg cholesterol; 232 mg sodium; 11 g carbohydrate; xxx g fiber; xx g protein; xx mg niacin; xx mg vitamin B6; xx mcg vitamin B12; 4.1 mg iron; xxx mcg selenium; xx mg zinc.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Courtesy of The Beef Council
