Preparation:

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.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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