• 4 beef tenderloin steaks, cut 1-inch thick
  • 2 teaspoons olive oil
  • 8 ounces mushrooms, finely chopped
  • 3 tablespoons dry red wine
  • 3 tablespoons finely chopped green onions
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • teaspoon pepper
  • 6 phyllo dough sheets, defrosted
  • Vegetable cooking spray


1. Preheat oven to 425F.
2. In a large non-stick skillet, heat oil over medium-high heat. Add mushrooms, stir
3. until tender. Add wine and cook 2-3 minutes. Stir in green onions, thyme, salt
4. and pepper. Remove from skillet and cool.
5. Place steaks in skillet. Cook 3 minutes per side over medium-high heat, turning
6. once. (Steaks will be only partially cooked. Do not overcook.) Remove from
7. skillet and season with salt and pepper as desired.
8. On a flat surface, stack phyllo dough sheets, spraying each sheet thoroughly with
9. cooking spray. Cut stacked layers to make 4 equal squares.
10. Place about 2 tablespoons of mushroom mixture in center of each phyllo square.
11. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough.
12. Twist tightly to close.
13. Lightly spray each packet with cooking spray and place on a greased baking sheet.
14. Immediately bake in preheated oven for 9-10 minutes or until golden brown. Let
15. stand 5 minutes and serve immediately.
16. Description:
17. "An elegant way to entertain."
18. Source:
19. "The Texas Beef Council"
20. S(Internet Address):
21. ""
22. T(Cook Time):
23. "0:30"





MacGourmet downloadMini Beef Wellingtons (phylo). To import, drag image to your MacGourmet recipe box.


4 servings