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BEEF WELLINGTON WRAPPED WITH PHYLLO PASTRY
RECOMMENDED WINE PAIRING
- Ultimate Estate Reserve Pinot Noir
INGREDIENTS
- 4 beef tenderloin steaks (each 6 oz / 170 g)
- 1 tbsp (15 mL) oil
Marinade
- 1/2 cup (125 mL) Ultimate Estate Reserve Pinot Noir
- 3 tbsp (45 mL) chopped fresh thyme
- 1/4 cup (50 mL) olive oil
- 3 cloves garlic, minced
- Coarsely ground pepper
Filling
- 2 pkgs mushrooms, finely diced (each pkg 225 g)
- 8 small slices prosciutto ham
- 4 slices Camboloza cheese
Crust
- 10 sheets phyllo pastry; cut in half, vertically
- 1/3 cup (75 mL) melted unsalted butter
METHOD
- Combine marinade ingredients. Add beef and marinate 24 hours. Remove from marinade, drain well. Heat oil in fry pan and brown beef 2 to 3 minutes per side. Cool.
- Heat oven to 400ºF.
- Cook mushrooms in a dry, hot fry pan until no moisture remains. Cool.
- Take 5 half sheets of phyllo, lightly brush each one with butter. Place on top of each other. Place 1/4 cup of mushrooms in centre of phyllo square; roll 2 slices of ham around each steak, place on top of mushrooms and top with cheese if using. Fold up into a tight package. Brush outside pastry with butter. Place on baking sheet with seam side up. Repeat.
- Bake 15 to 20 minutes for medium rare (140ºF / 60ºC). If top of the pastry browns tooquickly, cover top with foil. Rest 5 minutes.
SERVES 4
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