Individual Beef Phillyngtons
- 1 tablespoon olive oil
- 4 (6 ounce) filet mignon steaks
- salt and pepper
- 1 sheet puff pastry, cut into 4 squares
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium sweet onion, thinly sliced
- 3/4 teaspoon garlic powder
- 1 1/2 cups shredded provolone cheese
- 1 large egg
- Preheat oven to 425u0b0.
- Heat oil in large skillet over medium-high heat. Season steaks with salt and pepper to taste. Add steaks to pan; cook 1 to 2 minutes on each side. Remove from heat. Transfer steaks to a plate to cool completely.
- Return pan to medium-high heat. Add bell peppers and onions to pan; sprinkle with garlic powder and cook 3 to 5 minutes or until softened slightly, stirring frequently. Remove from heat; allow vegetable mixture to cool completely on a plate lined with paper towels.
- Roll out each square of puff pastry so that it will be large enough to wrap around steak and vegetable filling. Place about 1/4 cup cheese on pastry. Top with about 1/3 cup pepper mixture. Place fillet on top; sprinkle with 1 to 2 tablespoons more cheese.
- Crack egg into small bowl; add 2 teaspoons water to bowl and whisk lightly.
- Brush the edges of the pastry with egg mixture then carefully wrap around the steak and seal tightly. Flip the "package" over and place seam side down on a rimmed baking sheet lined with parchment paper.
- Bake at 425u0b0 for about 20 to 22 minutes for medium-rare to medium steak. Let stand 5-10 minutes before serving.
olive oil, filet, salt, pastry, green bell pepper, red bell pepper, sweet onion, garlic, provolone cheese, egg
Taken from www.myrecipes.com/recipe/individual-beef-phillyngtons (may not work)