Individual Beef “Phyllingtons” for #ValentinesDay #SundaySupper


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!!

Individual Beef Phyllingtons

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, I had to make it a little more special with my 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.  Oops.).  It’s cruel, isn’t it?  Actually, no, when you get rewarded with this…

Individual Beef Phyllingtons

I’ve made this recipe a few times in the past, I think 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, and 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.

And we adore my version.  You will need a knife to cut through all the layers, but the perfectly medium-rare beef just melts in your mouth.  You get that lovely crust against the soft mushrooms that have 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.

Individual Beef Phyllingtons

We enjoyed this with Blue Cheese Roasted Cauliflower, Green Beans & Mushrooms, but I think it would also be fabulous with some Browned Butter Whipped Butternut Squash, or a Romaine “Wedge” with Hot Maple Bacon Dressing, or Balsamic Roast Vegetables, or 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!

Boys eating Beef Phyllington

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.

Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Individual Beef Phyllingtons 6 wm

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

5.0 from 4 reviews
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?
Recipe type: Main, Beef
Serves: 4
For the Mushroom Duxelle:
  • 1 t olive oil
  • half of a shallot, minced
  • 4-5 oz white, cremini, or baby bella mushrooms, finely diced
  • ½ t kosher salt
  • a few grinds pepper
  • 1 t chopped thyme
  • ¼ c red wine
For the "Phyllingtons":
  • four 6 oz. filets, about 1-1½ 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
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.
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.


Individual Beef Phyllingtons

Check out what the rest of the #SundaySupper crew is serving up for Valentine’s Day.  And get ready…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:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

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

This recipe was shared with: Thursday’s Treasures


Want to see lots more yummy food from me and my friends, and cute pictures of my kids? 

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  1. says

    That is sooooooooo crazy! I swear I was just thinking about this last night! Being Armenian, I go through a LOT of phyllo dough, making Paklava, Spinach Pies, etc., and was trying to think of another use for it. Wellington is what came to mind, and while contemplating attempting it, I was thinking that the juices from the beef would turn the bottom into a soggy gummy mess. Was that not the case? I see the bottom is pretty loaded with juice, but did it bake enough first to not be gummy? Looks awesome. :)

    • says

      The bottom got a little juicy, but I wouldn’t say gummy, and it stayed so crispy on top that it didn’t hurt it. I think it is better to only use a few sheets of phyllo like I did, because I think the more you use, the more gummy it could get on the bottom, and you won’t get a TON more crispiness on top, if that makes sense.

  2. says

    How brilliant of you to use phyllo instead of puff pastry! (I made a pot pie with puff pastry a couple of weeks ago and was shocked at what even a small portion did to my my blood sugar.) This looks like the perfect Valentine’s Day meal.

    • says

      Yes, I was reading the amount of carbs, and it was quite little in the three sheets of phyllo. I don’t remember what it was, but my blood sugar was well below the max 2 hours after this meal.

    • says

      Yes, now if only we had a sitter instead of having the 2 1/2 year old picking it up and devouring it like a sandwich while we were eating. Would have been much more romantic :-)

  3. says

    These look delicious Brianne and have been on my “to make” list for quite some time. I just never get around to it. The Bug will thank you when he’s older for introducing him to these foods when he’s younger. My oldest eats and will try just about everything!

    • says

      this is definitely a recipe you have to commit to getting around to. It isn’t hard, but requires some time and attention. I love that he is a good eater, just know it will get expensive :-) The second one will probably live on Cheerios.

  4. says

    Brianne, that’s a gorgeous beef phyllington! I would’ve probably overcooked that thing like there’s no tomorrow – yours is perfectly medium rare. And while I usually cook things that are simple and quick, I love making something that is labour intensive for special occasions. The photos of the Bug and your hubby enjoying your dish are adorable. Happy Valentine’s Day to you and your family!

    • says

      Thanks! I had four filets, and knew The Bug needed his cooked a little more, so I knew I had two shots to test the timing for photos and to know that mine and The Hubby’s would be perfect. I lucked out – first try, and the other three came out just as perfectly. I was so excited!

  5. says

    This looks divine, Brianne. I do not think that there is anything wrong with treating kids to amazing food. They just develop a fantastic palate :) Happy Valentine’s Day to you and your family ~ Bea

  6. says

    My husband loves beef for Valentine’s Day too! This is a great version of beef wellington! Also, I love that the bug is such a good eater at his age.

  7. Beverley says

    Hi Brianne , this recipe really caught my eye and I look forward to trying it out soon. You make it look so easy and as I don’t have a lot of experience cooking with red meat it should be fun! Thank you xoxo

    • says

      I don’t see why you couldn’t leave out the mushrooms completely, but a tapenade would be interesting. I’ve been putting kalamata olives and my Greek yogurt blue cheese dressing on salads lately, so I can see that combo working.

  8. Sally McGraw says

    OK – you convinced me! I have the beef tenderloins in the freezer just waiting for a special occasion, and I think New Year’s Eve would be the perfect excuse. We prefer to stay in on that night, and this recipe definitely sounds like it would be worth the extra effort! I will let you know how my attempt at your delicious recipe turns out…and thank you! Sally

  9. Melanie Cope says

    This looks wonderful although I’m not a fan of mushrooms (or bleu cheese, for that matter), but my husband loves both of them. I was thinking that some lovely seasoned, grilled onions and maybe cheddar would be awesome in place of the mushrooms & bleu. What do you think? Maybe personalized Phyllingtons?

    • says

      I think personalized Phyllingtons sounds awesome, and I think cheddar and grilled or caramelized onions would be amazing. Now you have me wanting to try a new version.

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