Mini Beef Wellingtons
Total preparation and cooking time: 40 minutes
4 small beef tenderloin steaks, cut 1 inch thick (about 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, crushed
Salt and pepper
6 phyllo dough sheets, defrosted
Heat oven to 425°F. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or 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 completely.
Heat same skillet over medium 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.
Stack phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 4 equal stacks. Place about 2 tablespoons mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture. Bring all 4 corners of each phyllo stack together; twist tightly to close. Lightly spray each bundle 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.
Nutrition information per serving: 328 calories; 27 g protein; 18 g carbohydrate; 14 g fat; 341 mg sodium; 71 mg cholesterol; 6.9 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 4.9 mg iron; 5.3 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.