Beef Wellington

4 (3 to 4 ounce) small beef tenderloin steaks cut 1-inch thick
1/2 pound mushrooms, finely chopped
3 tablespoons dry red wine
3 tablespoons green onions, finely chopped
6 phyllo dough sheets, defrosted
Olive oil
Salt and pepper

Preheat your oven to 425 degrees 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 tablespoons 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 degree F oven for 9 to 10 minutes or until golden brown.

Let them rest for 5 minutes.

Recipe and video provided courtesy of HolidayKitchen.tv