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?
Author:
Recipe type: Main, Beef
Serves: 4
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:
  1. Heat the olive oil in a pan over medium heat.
  2. Add the shallot, salt, and pepper, and saute for 2-3 minutes, or until shallot starts to become translucent.
  3. Add the mushrooms and thyme, and cook for 5-8 minutes, until the mushrooms are soft, and most of the liquid has evaporated.
  4. Add the red wine and cook until it evaporates, about 3-5 minutes.
  5. Remove from the heat and set aside.
For the "Phyllingtons":
  1. Preheat oven to 450°F. Coat a baking sheet with olive oil or cooking spray.
  2. Heat a heavy pan (I used cast iron) over high heat until it is very hot.
  3. Coat pan well with olive oil or cooking spray.
  4. Season each side of the filets with salt and pepper.
  5. Add the filets to the pan, and sear for 2-3 minutes on each side.*See Notes
  6. Remove the filets from the pan and set aside.
  7. Divide the mushroom mixture on top of each of the four filets.
  8. Top the mushroom mixture with about 1 oz. of cheese per filet.
  9. For each "phyllington", layer three sheets of phyllo dough, spraying olive oil or cooking spray to coat each layer.
  10. 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.
  11. Place the packet on the baking sheet.
  12. Repeat with the remaining three filets.
  13. Brush the top of each "phyllington" with the beaten egg.
  14. Bake for 9-10 minutes, or until the crust is golden.
  15. 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.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/02/09/individual-beef-phyllingtons-for-valentinesday-sundaysupper/