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Post by carnation037 on Jan 19, 2003 14:26:40 GMT -6
Mini Beef Wellingtons
4 small beef tenderloin steaks, cut 1 inch thick (about 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, crushed Salt and pepper 6 phyllo dough sheets, defrosted
Stack phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 4 equal stacks. Place about 2 tablespoons mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture. Bring all 4 corners of each phyllo stack together; twist tightly to close. Lightly spray each bundle with cooking spray; place on greased baking sheet. Immediately bake in 425°F oven 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately. Heat oven to 425°F. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or 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 completely. Heat same skillet over medium 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 desire.
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