Name: Individual Beef Wellingtons
Prep time: 30
Cook time: 30
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); olive oil; mushrooms; dry red wine; green onions; dried thyme leaves; salt; phyllo dough sheets; Dijon-style mustard

Ingredients

4 beef Tenderloin Steaks, 1 inch thick (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
12 sheets phyllo dough

Garnish:

Dijon-style mustard (optional)

Preparation

Step 1

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.
Step 2

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.
Step 3

On flat surface, layer half the phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half lengthwise to make 2 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. Repeat this process for the remaining half of phyllo dough.
Step 4

Immediately bake in 425°F oven 9 to 11 minutes or until golden brown. Let stand 5 minutes.

Nutrition Information

Nutrition information per serving: 359 Calories; 108 Calories from fat; 12g Total Fat (3.6 g Saturated Fat; 0.3 g Trans Fat; 1.3 g Polyunsaturated Fat; 6.2 g Monounsaturated Fat;) 68 mg Cholesterol; 323 mg Sodium; 33 g Total Carbohydrate; 0.8 g Dietary Fiber; 1.4 g Total Sugars; 28 g Protein; 23.9 mg Calcium; 4.9 mg Iron; 521 mg Potassium; 0.2 mcg Vitamin D; 0.7 mg Riboflavin; 14.3 mg NE Niacin; 0.6 mg Vitamin B₆; 3.4 mcg Vitamin B₁₂; 300 mg Phosphorus; 4 mg Zinc; 39 mcg Selenium; 67.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

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60

4

9

Ingredients

Garnish:

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Nutrition Tip

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60

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Ingredients

Garnish:

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Nutrition Tip

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