Beef Tenderloin Medallion / lb

• GRILL 
• PAN-BROIL/SKILLET 
• SKILLET TO OVEN 
• BROIL 
• SOUS VIDE 

INDIVIDUAL 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.

 

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
• 6 phyllo dough sheets, defrosted

Garnish:

• Dijon-style mustard (optional)

 

COOKING:

• 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.

298 CALORIES

3.6g SAT FAT

30g PROTEIN

4.4 mg IRON

4.4 mg ZINC

 

* Based on a 2,000 calorie diet 
** Percent Daily Values are based on a 2,000-calorie diet

 

Nutrition information per serving: 298 Calories; 11.3 Calories from fat; 11.3g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 1.1 g Polyunsaturated Fat; 5.7 g Monounsaturated Fat;) 79 mg Cholesterol; 193 mg Sodium; 18 g Total Carbohydrate; 1.3 g Dietary Fiber; 30 g Protein; 4.4 mg Iron; 548 mg Potassium; 8.5 mg Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 4.4 mg Zinc; 35.8 mcg Selenium; 74.8 mg Choline.

 

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.