Recipe: Mini Beef Wellingtons

Mini Beef Wellingtons

4 small beef tenderloin steaks, cut 1 inch thick (3 to 4 oz. each)
2 tsp. olive oil
1/2 lb. mushrooms, finely chopped
3 tbsp. dry red wine
3 tbsp. green onions, finely chopped
1/4 tsp. dried thyme leaves
salt and pepper
6 phyllo dough sheets, defrosted
vegetable cooking spray

Heat oven to 425 degrees.

In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2-3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 tsp. salt and 1/8 tsp. 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 TBSP. 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 degree oven 9-10 minutes or until golden brown. Let stand 5 minutes. Serve immediately.

Recipe Tips:
If you prefer, wrap the beef in a rich pie crust or use a prepared puff pastry - 2 sheets will wrap 4 tenderloin steaks.

Serve with green beans, braised carrot strips, buttered small red potatoes and add a layered English Trifle for dessert.

Mini Wellingtons can be made ahead and refrigerated prior to baking. Remember to spray lightly with cooking spray before putting them in the oven and watch closely.

Makes 4 servings
Source: Wisconsin Beef Council, Inc.