Individual Beef Phyllingtons

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Beef phyllingtons are a tasty twist on beef Wellington, using phyllo dough as the exterior crust. Individual sized portions make beef phyllingtons a perfect Valentine’s Day dinner.

It’s a Valentine’s Day #SundaySupper! So what did I make? Chocolates? Cookies? Cake? Nope! The way to MY Hubby’s heart is BEEF!!

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Now, he would be perfectly happy with just a plain, old flank steak or strip steak thrown on the grill. But for Valentine’s Day, dinner should be more special, with Individual Beef Phyllingtons. Especially when he gets his Valentine’s meal two weeks early. Such is life as the spouse of a food blogger. He also helps me with washing lots of dishes. Many of which were never eaten off of. And he had to smell this cooking in the early afternoon, since I made one to photograph in the good light, but then made him wait until dinnertime to actually eat it. Yes, I did cook it fresh. The Bug got the pre-cooked one. 😉  It’s cruel, isn’t it? Actually, no, when you get rewarded with this…

I’ve made this recipe a few times in the past. Once when The Hubby got a new job, and another time when The Bug was itty bitty, and I wanted to treat us to a date night in. I am so excited to finally share it with you. So it is definitely a special occasion dish, and the steps and effort are evidence that this is not any-old-Tuesday fare. But you can do parts of it in advance, then just assemble everything and bake it right at the end.

I combined elements of different versions of Beef Wellington that I have seen over the years. No pate, it’s just not my thing, but I had to have the mushroom duxelle. And blue cheese was a total necessity. And really, the best filet you can get your hands on. Then, in an effort to lighten things up a bit, without totally losing that flaky crust, I went with phyllo dough in place of the traditional puff pastry. Now, to be honest, I’ve never had “traditional” Beef Wellington, but I am perfectly happy with this version.

I think you will adore beef phyllingtons!

You will need a knife to cut through all the layers, but the perfectly medium-rare beef will melt in your mouth. The lovely crust against the soft mushrooms, with the bite of red wine, and ooooh, the lovely tang of blue cheese that just pairs so perfectly with everything beef and mushrooms. My mouth is watering just thinking about it.

Beef phyllingtons are delicious with Blue Cheese Roasted Veggies, but I think they’d also be fabulous with some Browned Butter Whipped Butternut Squash. Or a Romaine “Wedge” with Hot Maple Bacon Dressing, or Balsamic Roast Vegetables. Possibly even some Cornmeal Crusted Asparagus. The bubbles and pretty red color make a Cranberry Sparkler Mocktail (or use sparkling wine, if you would like a cocktail) a perfect drink to the occasion.

And for dessert, what could be more romantic than some Chocolate Covered Cheesecake Strawberries?! Or maybe one of the other #SundaySupper recipes you’ll find at the bottom of this post. Check out the list and be inspired to cook from your heart!

Yes, totally Bug- AND Hubby-Approved! And while I hope you love this recipe, too, really, that is all that matters!

Side note: maybe getting my 2 1/2 year old hooked on fancy foods like Beef Wellington is not such a good idea. Doesn’t bode well for my wallet in the future.

What is the food (savory or sweet) that is the way to your Valentine’s heart?

This year, consider saying “I love you” with beef phyllingtons!

5 from 4 votes

Individual Beef "Phyllingtons"

Tender filet, topped with a red wine mushroom duxelle and blue cheese, then wrapped in phyllo for a flaky crust. What better for a special occasion meal?

Servings: 4

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Ingredients

For the Mushroom Duxelle:

• 1 t olive oil
• half of a shallot minced
• 4-5 oz white cremini, or baby bella mushrooms, finely diced
• 1/2 t kosher salt
• a few grinds pepper
• 1 t chopped thyme
• 1/4 c red wine

For the "Phyllingtons":

• four 6 oz. filets about 1-1 1/2 in. thick
• kosher salt and freshly ground black pepper
• 4 oz. blue cheese sliced (crumbles will work too, but it is a little messier)
• 12 sheets phyllo dough
• olive oil in a spray bottle or cooking spray
• 1 egg lightly beaten

Instructions

For the Mushroom Duxelle:

• Heat the olive oil in a pan over medium heat.
• Add the shallot, salt, and pepper, and saute for 2-3 minutes, or until shallot starts to become translucent.
• Add the mushrooms and thyme, and cook for 5-8 minutes, until the mushrooms are soft, and most of the liquid has evaporated.
• Pour in the red wine and cook until it evaporates, about 3-5 minutes.
• Remove from the heat and set aside.

For the "Phyllingtons":

• Preheat oven to 450°F. Coat a baking sheet with olive oil or cooking spray.
• Heat a heavy pan (I used cast iron) over high heat until it is very hot.
• Coat pan well with olive oil or cooking spray.
• Season each side of the filets with salt and pepper.
• Add the filets to the pan, and sear for 2-3 minutes on each side.*See Notes
• Remove the filets from the pan and set aside.
• Divide the mushroom mixture on top of each of the four filets.
• Top the mushroom mixture with about 1 oz. of cheese per filet.
• For each "phyllington", layer three sheets of phyllo dough, spraying olive oil or cooking spray to coat each layer.
• Place a filet on top of the stack of phyllo, several inches from the edge. Wrap the dough from one side over the top, and roll it up with the seam on the bottom (cut excess phyllo, if needed), tucking the ends under.
• Place the packet on the baking sheet.
• Repeat with the remaining three filets.
• Brush the top of each "phyllington" with the beaten egg.
• Bake for 9-10 minutes, or until the crust is golden.
• Allow to rest for several minutes before serving.

Notes

The Mushroom Duxelle can be prepared in advance, and you can also sear the steaks ahead of time, then assemble and bake before serving.
If you like your steaks cooked a little more than the medium rare shown here, then I would recommend thinner steaks and/or searing a little longer, as baking longer may overbrown the crust.

Author: Brianne @ Cupcakes & Kale Chips

Course: Beef, Main

Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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Enjoy!

Check out what the rest of the #SundaySupper crew is serving up for Valentine’s Day. Everything is so fabulous, you’ll feel like you’ve been shot in the behind with cupid’s love arrow.

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

• Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
• Bacon Double Cheese Burger Bites from In the Kitchen with KP
• Cheese Stuffed Cannelloni from Curious Cuisiniere
• Garlic Shrimp Bruschetta from MarocMama
• Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
• Indian Shrimp Pulao from Soni’s Food
• Individual Beef Phyllingtons
• Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
• Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
• Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
• Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

• Banana Bourbon Blondies from The Messy Baker
• Banana Cream Napoleon from Food Lust People Love
• Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
• Chocolate Covered Bacon from I Run For Wine
• Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
• Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
• Chocolate Covered Stuffed Strawberries from Country Girl in the Village
• Chocolate Mousse from Mom, What’s For Dinner?
• Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
• Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
• Coeur a la Creme from That Skinny Chick Can Bake
• Chocolate Baumkuchen from Webicurean
• Chocolate Bread Pudding from La Cocina de Leslie
• Cream Cheese Mints from Simply Gourmet
• Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
• Dark Chocolate Raspberry Torte from Kelly Bakes
• #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
• Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
• Homemade Cherry Mash Candies from Juanita’s Cocina
• Maple-Date Bars from Diabetic Foodie
• Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
• Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
• Meyer Lemon Marmalade from Shockingly Delicious
• Chocolate Roll filled with Nutella Cream from Basic N Delicious
• Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
• Mini Samoa Bundt Cakes from Ruffles & Truffles
• Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
• Molten Chocolate Lava Cake from Gotta Get Baked
• Peanut Butter and Jelly Cupcakes from The Meltaways
• Pistachio and Chocolate Souffle from Small Wallet Big Appetite
• Raspberry Custard Tart from Kudos Kitchen
• Raw Fudge Love from Mama’s Blissful Bites
• Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
• Red Velvet Sandwich Cookies from Magnolia Days
• Strawberry Shortcake! from The Foodie Army Wife
• Strawberry Valentine Cake Hearts from Ninja Baking
• Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
• Red Velvet Sugar Cookie Bars from Chocolate Moosey
• Valentine’s Bakewell Tarts from Happy Baking Days
• Valentines Chocolate Apples from Big Bear’s Wife

#SundaySupper Valentine’s Day Drinks:

• Blood Orange Vodka Martinis from The Catholic Foodie
• Bloody Raspberry Cocktail from My Cute Bride
• Strawberry Gin Fizz from girlichef

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

This recipe was shared with: Thursday’s Treasures