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 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.
- Let them rest for 5 minutes.
Makes 6 to 8 servings.
Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.