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
Olive oil
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 outside.
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 steak.
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.
