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Beef Wellington was named after Arthur
Wellesley, the first duke of Wellington who defeated Napoleon
at Waterloo in 1815...he loved this dish!
- 4 small beef tenderloin steaks cut 1 inch
thick (3 to 4 ounces each)
1/2 pound mushrooms, finely chopped
3 tablespoons dry red wine
3 tablespoons green onions, finely chopped
6 phyllo dough sheets, defrosted
Salt and pepper
- Preheat your oven to 425°F (220°C).
- Clean and finely dice mushrooms.
- In a large nonstick skillet heat Bertolli
Extra Virgin Olive Oil and cook the mushrooms until tender.
- Add red wine and cook for another 2 to
3 minutes or until liquid is absorbed.
- Chop up green onions, and add to the mushrooms.
- Add a thyme, salt and pepper.
- Remove the mushrooms from the skillet;
and let them cool thoroughly.
- Now heat up the same skillet over medium-high
heat until hot.
- Season your fillet mignons heavily with
salt and pepper. Make sure to hit both sides.
- Place the fillets in a hot skillet and
sear for 3 minutes, turning once. You will not be cooking the
fillets all the way through at this point your just searing the
- Now on a flat surface, lay out the phyllo
dough, butter each sheet thoroughly with melted butter and then
stack them on top of each other.
- You will need 6 sheets of dough, cut in
6 sheets of dough cut into quarters, for each Wellington.
- Place about 2 tablespoons mushroom mixture
in center of each portion; spread mixture to diameter of each
- Place steaks on mushroom mixture and then
top the filet with more mushrooms.
- Bring together all 4 corners of phyllo
dough; twist tightly to close.
- Lightly butter the outside and place them
on a greased baking tray.
- Bake them in a 425°F (220°C) oven
for 9 to 10 minutes or until golden brown.
- Let them rest for 5 minutes.
Makes 6 to 8 servings.
Recipe and video provided courtesy of HolidayKitchen.tv.
Photograph property of CooksRecipes.com.
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