- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with SecretRecipes.com. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
- Preheat your oven to 425° F.
- Clean and finely dice mushrooms. In a large nonstick skillet heat Bertolli Extra Virgin Olive Oil and cook the mushrooms until tender.
- Add red wine and cook for another 2 to 3 minutes or until liquid is absorbed.
- Chop up green onions, and add to the mushrooms. Add a thyme, salt and pepper. Remove the mushrooms from the skillet; and let them cool thoroughly.
- Now heat up the same skillet over medium-high heat until hot. Season your fillet mignons heavily with salt and pepper. Make sure to hit both sides. Place the fillets in a hot skillet and sear for 3 minutes, turning once. You will not be cooking the fillets all the way through at this point your just searing the outside.
- Now on a flat surface, lay out the phyllo dough, butter each sheet thoroughly with melted butter and then stack them on top of each other.
- You will need 6 sheets of dough, cut in 6 sheets of dough cut into quarters, for each Wellington. Place about 2 Tbsp mushroom mixture in center of each portion; spread mixture to diameter of each steak.
- Place steaks on mushroom mixture and then top the filet with more mushrooms. Bring together all 4 corners of phyllo dough; twist tightly to close. Lightly butter the outside and place them on a greased baking tray.
- Bake them in a 425° F oven for 9 to 10 minutes or until golden brown. Let them rest for 5 minutes.
Submitted by: Recipe Group Member
You may also like