What could be better than Beef Wellington? It is the perfect comfort food. But while watching the waistline expand it is one of those foods that you tend to put on the back burner. I found a versioin that is only 328 calories and 14 grams of fat. The difference was instead of using puff pastry they used phyllo dough. It was easy to prepare with a great taste.
Mini Beef Wellington
8 small beef tenderloin steaks, cut 1 inch thick (about 4-oz. each)
4 Tbsp. Olive Oil
1 lb. mushrooms, finely chopped
6 Tbsp. dry red wine
6 Tbsp. finely chopped green onion
1/2 tsp dried thyme leaves, crushed
1 tsp salt
1 tsp pepper
12 phyllo dough sheets, defrosted
Heat oven to 425 degrees
Heat oil in large non-stick skillet over medium heat until hot. Add mushrooms; cook and stir 5 min. or until tender
Add wine; cook 2-3 minutes or until liquid is evaporated.
Stir in green onions, thyme, 1/4 tsp salt and 1/8th tsp pepper. Remove from skillet and cool
Heat same skillet over medium heat until hot. Place steaks in skillet and cook 3 minutes turning once. (Steaks will be partially cooked. Do NOT overcook) Season with salt and pepper if desired.
Creat 2 stacks of 6 phyllo sheets on a flat surface, spraying each sheet thoroughly with cooking spray.
Cut stakced sheets lengthwise in half, then crosswise in half, making 8 equal stacks.
Place 2 Tbsp. mushroom mixture in center of each phyllo stack, spreading mixture to diamter of steaks. Place steaks on mushroom mixture.
Bring all 4 corners of each pyllo stack together; twist tightly to close. (like a purse) Lightly spray each bundle with cooking spray; place on greased baking sheet.
Immediately bake in 425 degree oven for 9-10 min or until golden brown. Let sit for 5 min. before serving.