Recipe - Individual Beef Wellingtons

Three fourths pound Mushrooms; quartered
Butterflavored cooking
spray
One fourth cup Chopped shallots
2 Garlic cloves; minced
2 teaspoon Allpurpose flour
One half teaspoon Dried marjoram
1/8 teaspoon Pepper
10 One half ounce Beef consommé; divided
2 tablespoon Minced fresh parsley
6 Beef tenderloin steaks; 1
inch thick, 4 ounces each
6 Sheets frozen phyllo dough;
thawed
One half cup Sweet marsala
1 tablespoon 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 mediumhigh heat until
hot. Add mushrooms, shallots, and garlic; sauté 2 minutes or until tender.
Stir in flour, marjoram, and pepper. Gradually add One fourth 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 mediumhigh 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 One fourth teaspoon
Worcestershire sauce over each steak; top each with 3 tablespoons mushroom
mixture.

Layer 6 sheets of phyllo, spraying each lightly with cooking spray. Cut 6
(6 One half x 4 1/2inch) 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
phyllowrapped 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
steaks.

Yield: 6 servings (serving size: 1 steak and One fourth cup sauce).

Calories 296 (29% from fat); protein 29.7g; fat 9.4g; carbohydrate 22.1g;
cholesterol 81mg; sodium 388mg.
Recipe by: : Best of Cooking Light Holidays, 1997

Posted to MCRecipe Digest by Carriej999@aol.com on Feb 2, 1998