INDIVIDUAL BEEF WELLINGTONS

HomeFruits & VegetablesINDIVIDUAL BEEF WELLINGTONS

Curious to make a Beef Wellington? Try our individual version first. Mushrooms, onions and thyme coat Beef Tenderloin then baked in a crispy dough.

INDIVIDUAL BEEF WELLINGTONS

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INGREDIENTS:

  • 4 beef Tenderloin Steaks, 1 inch thick (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
  • salt and pepper
  • 12 sheets phyllo dough
Garnish:
  • Dijon-style mustard (optional)

COOKING:

  1. Heat oven to 425°F (218°C). 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.
  2. 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.
  3. On flat surface, layer half the phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half lengthwise to make 2 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. Repeat this process for the remaining half of phyllo dough. 
  4. Immediately bake in 425°F (218°C) oven 9 to 11 minutes or until golden brown. Let stand 5 minutes.

SAFE HANDLING TIPS:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F (63°C) for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F (71°C)
  •   as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

With cattle outnumbering Nebraskans nearly four to one, beef production represents Nebraska’s single largest industry and the engine that powers the state’s economy. Raising beef is a complex process, but throughout the entire journey, the beef community shares a commitment to raising cattle in a safe, humane and environmentally sustainable way. Learn more about the people and the process involved in raising beef from pasture to plate.