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Individual beef Wellingtons

6
Points®
Total Time
33 min
Prep
8 min
Cook
25 min
Serves
4
Difficulty
Moderate
An easier and lighter take a classic, this beef Wellington dish is certain to be impressive at a dinner party. In the sixties, Beef Wellington was a dish to aspire to, attempted only by a few home cooks. In the classic technique, expensive, fork-tender beef filets are spread with either foie gras or duxelles, then wrapped in puff pastry and baked. We’ve made our updated version much simpler and lighter by topping individual filets with sautéed mushrooms and enclosing them in phyllo dough. Madiera, a rich-tasting fortified dry wine made on the Portuguese island of the same name, gives the Beef Wellingtons an incomparable, complex flavor. If you don’t have any in your pantry, substitute dry sherry—or, for a less flavorful, teetotaling version, use reduced-sodium chicken broth instead.

Ingredients

Uncooked lean filet mignon, trimmed

1 pound(s), 4 (1⁄4-pound)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

1 tsp

Cremini mushroom

8 oz, sliced, (about 2 cups)

Onion

1 small, chopped

Fresh thyme

1 tsp, chopped

Garlic

2 clove(s), minced

Table wine

¼ cup(s), Madeira variety

Phyllo dough

4 sheet(s), thawed, if frozen

Instructions

  1. Preheat the oven to 400ºF. Spray a baking sheet with nonstick spray. Sprinkle the filets with the salt and pepper.
  2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the filets. Cook until browned on both sides, about 4 minutes. Transfer to a warmed plate.
  3. Return the skillet to the heat; add the mushrooms, onion, thyme, and garlic. Cook, stirring occasionally, until the mushrooms are softened, about 6 minutes. Add the Madeira and cook until liquid evaporates, 3 minutes. Remove from heat and let cool 5 minutes.
  4. Cover the phyllo sheets with plastic wrap to keep them from drying out as you work. Place one sheet of phyllo on a work surface, with the long side closest to you. Spray with nonstick spray and top with another phyllo sheet. Spray the second sheet with nonstick spray, then cut the stack in half vertically. Place one filet in the center of the lower third of each half. Top each filet with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the filets, and roll up the long end, jelly-roll style. Transfer to the baking sheet, and repeat with the remaining phyllo, filets, and mushroom mixture.
  5. Spray the Wellingtons with nonstick spray and bake until the crust is golden and the filets are cooked to the desired doneness, 10–12 minutes for medium. Yields 1 Wellington per serving.

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