Individual Beef Wellingtons Steaks

Be the first to rate this recipe!

Servings
   Serves 4

Prep Time
   15 minutes

Cook Time
   30 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry
   Roasting

Beef Type
   Shortloin

Ingredients

• 4 beef tenderloin steaks, cut 1-inch thick
• 2 tsp. olive oil
• 8 ounces mushrooms, finely chopped
• 3 Tbsp. dry red wine such as Madeira
• 3 Tbsp. finely chopped green onions
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 6 phyllo dough sheets, defrosted
• cooking spray, preferably olive oil or butter flavored
• 1 egg plus 1 Tbsp. water for egg wash (optional)

Madeira Sauce

• 3 Tbsp. butter
• 1 1/2 Tbsp. flour
• 3/4 cup beef stock
• 1/4 cup Madeira wine

Instructions

Preheat oven to 425°F.

In a large non-stick skillet, heat oil over medium-high heat. Add finely chopped mushrooms, stirring until tender. Add wine and cook 2-3 minutes. Stir in green onions, thyme, salt and pepper. Remove from skillet and cool.

Place steaks in skillet. Cook 3 minutes per side over medium-high heat, turning once. (Steaks will be only partially cooked. Do not overcook.) Remove from skillet and season with salt and pepper as desired.

On a flat surface, stack 6 phyllo dough sheets, 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 each phyllo square. Place steaks on top of mushroom mixture. Bring together all 4 corners of phyllo dough. Twist tightly to close.

Lightly spray each packet with cooking spray and place on a lightly greased baking sheet. (Optional - for extra shine, you can brush the phyllo dough bundles with egg wash just before baking.)

Immediately bake in preheated oven for 9-10 minutes or until golden brown. Let stand 5 minutes before serving

While Wellingtons are cooking in the oven, prepare the Madiera wine sauce.

Using same skillet as mushrooms and steaks were cooked, add butter and melt over medium heat. Stir in flour. Cook 2-3 minutes, stirring continuously. Add beef stock and Madeira wine. Continue to cook, while stirring, another 2 minutes. Sauce will thicken. Drizzle sauce on plate and plate and place Wellington on top of sauce.

Serve immediately.

Suggestions

If you are unable to create a neatly twisted top with the phyllo dough, fold the corners around the top of the steak and place upside down on baking sheet.