Curious to make a Beef Wellington? Try our individual version first. Mushrooms, onions and thyme coat Beef Tenderloin then baked in a crispy dough.
Heat oven to 425°F. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms; cook and stir 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 thoroughly.
Heat same skillet over medium-high 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 desired.
On flat surface, layer phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half and then crosswise to make 4 equal portions. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray; place on greased baking sheet.
Immediately bake in 425°F oven 9 to 11 minutes or until golden brown. Let stand 5 minutes.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 298 Calories; 11.3g Total Fat; 3.6g Saturated Fat; 1.1g Polyunsaturated Fat; 5.7g Monounsaturated Fat; 0.4g Trans Fat; 79mg Cholesterol; 193mg Sodium; 548mg Potassium; 18g Total carbohydrate; 30g Protein; 4.4mg Iron; 8.5mg Niacin; 0.7mg Vitamin B6; 74.8mg Choline; 3.9mcg Vitamin B12; 4.4mg Zinc; 35.8mcg Selenium; 1.3g Fiber.