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Individual Beef Wellington Phyllo

Total Time: 110 MIN Makes: 4
Prep Time: 75 MIN Cook Time: 35 MIN

This recipe puts a phyllo twist on a classic English entree.

  • 4 1-1/2” to 2” thick slices of filet of beef
  • Butter (or margarine)
  • Salt and pepper
  • 12 sheets of Athens® Phyllo Dough (14 x 18), thawed
  • 1/4 cup melted butter
  • 1 egg beaten well
  • Duxelles:
  • 1-1/2 pounds mushrooms
  • 2 medium onions or 8 shallots
  • 1/4 cup chopped parsley
  • Few drops of fresh squeezed lemon
  • Salt and pepper
  • 2-3


    Saute filets in butter in very hot skillet, approximately 2-3 minutes on each side. Season with salt and pepper. Set aside and let cool completely. May be prepared in advance.
    Now prepare Duxelles, which also can be prepared in advance. Clean and trim stems of mushrooms. Chop very fine (or grate) mushrooms. Wrap in towel and squeeze out excess moisture.
    Heat butter and lightly brown chopped onions or shallots. Add mushrooms, salt and pepper and a few drops of lemon juice and stir over high heat until all moisture has completely evaporated.
    Stir in chopped parsley. Set aside and let cool completely. Place first sheet of Phyllo on damp cloth, brush with melted butter. Place second sheet directly over first sheet and brush with melted butter.
    Add the third sheet. Place one filet in the middle of the dough and spread 1/4 of the Duxelles over the top of the filet. Fold in sides of dough and wrap like a package, making sure that filet is completely covered. Seal seams with cold water. Repeat for every piece of beef. Place all on a tray or cookie sheet, seams down. Brush each filet with well beaten egg and bake in preheated 375°F oven for approximately 15 to 20 minutes or until golden brown.

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