This recipe puts a phyllo twist on a classic English entree.
- 4 filet Mignon* (aka. beef tenderloin filets), each 1 1/2” – 2” thick
- salt and pepper, to taste
- 16 sheets Athens® Phyllo Dough (9″x 14″), thawed
- 1/2 cup butter, divided
- 1 egg, beaten well
- 12 ounces mushrooms (button, shitake or blend of both)
- 1 medium onion or 4 shallots, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons sour cream
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
Sauté filets in 2 tablespoons butter in very hot skillet, approximately 2-3 minutes on each side, or until seared. Season liberally with salt and pepper. Set aside and let cool completely. May be prepared up to this point in advance.
Prepare Duxelles, which also can be done in advance. Clean and finely chop (or grate) mushrooms. Wrap in towel and squeeze out excess moisture. Heat 2 tablespoons butter and lightly brown chopped onions or shallots. Add mushrooms, salt, pepper, thyme and lemon juice stirring over high heat until all moisture has completely evaporated. Stir in parsley and sour cream. Set aside and let cool completely.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and brush lightly with melted butter. Place second sheet directly over first and brush with melted butter. Repeat with two more sheets yielding a stack of four. Repeat procedure three more times so you have four stacks of four sheets.
Place one filet in the middle of dough. Drain any accumulated liquid from Duxelles. Spread 1/4 of the Duxelles over the top of the filet. (If the filet is not perfectly round, place it lengthwise in the center of dough.) Fold in long sides of dough up over filling. Bring remaining sides up to meet, pinch together while making sure that filling is completely enclosed and dough is fluffed at top like a beggar’s purse. Repeat for every piece of beef. Lightly spray baking sheet with cooking spray. Place each Beef Wellington at least 1″ apart on baking sheet. Brush with well beaten egg. Bake in preheated 375°F oven 15 to 22 minutes or until golden brown.
*Filet Mignon is traditionally used for Beef Wellington as it is a very lean cut. Other cuts of beef will have higher fat content which will likely result in dough becoming soggy.