- 4 lamb or beef filet mignon steaks, about 6 oz each
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/4 c. portobello mushrooms, minced
- 1/4 c. onion, minced
- 1/3 c. peppercorn feta cheese
- 10 ounces package frozen chopped spinach, thawed
- 4 frozen puff pastry shells, thawed
- 2 eggs, beaten
- non-stick oil spray
- 1 c. beef stock or broth
- 1 c. cooking wine
- 2 ounces butter
Preheat oven to 400 degrees. In a large skillet, heat oil and butter until sizzling. Add steaks for just 1 to 2 minutes per side, to sear. Remove steaks. Add mushrooms and onions, lower heat, and saute until soft.
In a separate bowl, mix feta cheese with spinach. Roll out thawed pastry shells into 8-inch squares.
Divide feta mixture in centers of each pastry. Top with steaks, then with mushroom mixture. Fold pastry up to enclose steaks, pinching closed with moistened fingers. Brush wellingtons with beaten egg.
Place on an oil-sprayed baking sheet and bake for 15-20 minutes.
Bring broth and wine to boiling, continue to boil until consistency of syrup. Stir in butter. Pour around each Wellington when ready to serve.