Beef Wellington Wrapped with Phyllo Pastry

INGREDIENTS

  • 4 (each 6 oz / 170 g) beef tenderloin steaks 
  • 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 (each pkg 225 g) mushrooms, finely diced
  • 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

  1. 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.
  2. Heat oven to 400ºF.
  3. Cook mushrooms in a dry, hot fry pan until no moisture remains. Cool.
  4. 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.
  5. Bake 15 to 20 minutes for medium rare (140ºF / 60ºC). If top of the pastry browns too quickly, cover top with foil. Rest 5 minutes.

SERVES 4