An elegant dish for a special occasion, this Beef Wellington recipe will look like you slaved in the kitchen all day. Impress your friends and family with this recipe for perfect results every time.
How to Make Beef Wellington
In a skillet, heat 2 tbsp. Olive oil and cook the diced mushrooms, about three minutes.
Add 3 tbsp of red wine and reduce.
Add chopped green onions, dried thyme, 1/4 tsp salt and a pinch of pepper, to taste. Remove mushroom mixture from skillet and set aside for later.
Heat oven to 425 degrees. Generously, salt and pepper filet mignon on both sides. Add oil to same skillet and on high heat pan sear filets for 2 minutes on each side.
Next, place the phyllo dough on a flat surface and brush each sheet with melted butter. Layer 6 sheets of phyllo dough then cut into quarters for each filet mignon.
Place 2 tbsp of mushroom mixture at the center of the layered phyllo and spread.
Lay the filet on top of the mushroom and then top the steak with more mushroom mixture.
Fold all 4 corners of the phyllo together and twist tightly to close. Brush remaining butter on the outside.
On a lightly greased baking dish, bake at 425 degrees for 10 minutes or until dough is golden browned. Let fillets rest for 5 minutes. Serves 4.