"Impress your holiday guests with their own personalized serving of elegant Beef Wellington. Mushrooms, onions and thyme coat Beef Tenderloin then baked in a crispy dough."
4 beef tenderloin steaks, 1-inch thick (4 ounces each)
2 teaspoons olive oil
½ pound mushrooms, finely chopped
3 tablespoons dry red wine
3 tablespoons finely chopped green onions
¼ teaspoon dried thyme leaves
salt and pepper
12 sheets phyllo dough
Dijon-style mustard, garnish (optional)
Heat oven to 425°F. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms, then cook and stir until tender. Add wine, cook for 2–3 minutes or until the liquid is evaporated. Stir in the green onions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove from the skillet and cool thoroughly.
Heat the same skillet over medium-high heat until hot. Place the steaks in the skillet, cook for 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired.
On a flat surface, layer half the phyllo dough, spraying each sheet thoroughly with cooking spray. Cut the stacked layers in half lengthwise to make 2 equal portions. Place about 2 tablespoons of the mushroom mixture in the center of each portion, spreading it to the diameter of each steak. Place the steaks on top of the mushroom mixture. Bring together all 4 corners of phyllo dough and twist tightly to close. Lightly spray each with cooking spray, then place on a greased baking sheet. Repeat this process for the remaining half of the dough.
Immediately bake in a 425°F oven for 9–11 minutes or until golden brown. Let stand 5 minutes.