• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Individual Beef Wellingtons

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 3/4 lb Mushrooms; quartered
  • Butter-flavored cooking
  • -spray
  • 1/4 c Chopped shallots
  • 2 Garlic cloves; minced
  • 2 ts All-purpose flour
  • 1/2 ts Dried marjoram
  • 1/8 ts Pepper
  • 10 1/2 oz Beef consommé; divided
  • 2 tb Minced fresh parsley
  • 6 Beef tenderloin steaks; 1
  • -inch thick, 4 ounces each
  • 6 Sheets frozen phyllo dough;
  • -thawed
  • 1/2 c Sweet marsala
  • 1 tb Cornstarch; plus 1 1/2
  • -teaspoons


Place mushrooms in a food processor; process until finely chopped.

Place a large skillet coated with cooking spray over medium-high heat until
hot. Add mushrooms, shallots, and garlic; sauté 2 minutes or until tender.
Stir in flour, marjoram, and pepper. Gradually add 1/4 cup consommé; stir
well. Cook 5 minutes or until liquid evaporates; stir constantly. (Mixture
will be thick.) Remove from heat, and stir in parsley; set aside.

Preheat oven to 425°F. Trim fat from steaks. Place a large skillet coated
with cooking spray over medium-high heat until hot. Add steaks; cook 1 1/2
minutes on each side or until browned. Drain on paper towels. Place steaks
on a broiler pan coated with cooking spray. Drizzle 1/4 teaspoon
Worcestershire sauce over each steak; top each with 3 tablespoons mushroom

Layer 6 sheets of phyllo, spraying each lightly with cooking spray. Cut 6
(6 1/2 x 4 1/2-inch) rectangles. Thinly slice excess phyllo for topping.
Drape phyllo rectangle over each steak, tucking edges of phyllo under
steak. Crumple phyllo strips into 6 balls; place one on top of each
phyllo-wrapped steak. Lightly coat with cooking spray. Bake at 425° for 15
minutes or until desired degree of doneness.

Combine remaining consommé, wine, and cornstarch in a small saucepan, and
stir well. Bring to a boil; cook 1 minute, stirring constantly. Serve with

Yield: 6 servings (serving size: 1 steak and 1/4 cup sauce).

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