Individual Beef Wellingtons

• 3/4 lb. fresh mushrooms, quartered
• vegetable cooking spray
• 1/4 c. chopped shallot
• 2 cloves garlic, minced
• 2 tsp. all-purpose flour
• 1/2 tsp. dried whole marjoram
• 1/8 tsp. pepper
• 1 (10 1/2 oz.) can beef consomme, divided
• 2 Tbsp. minced fresh parsley
• 6 (4 oz.) beef tenderloin steaks (1-inch thick)
• 1 1/2 tsp. low sodium Worcestershire sauce
• 6 sheets frozen phyllo pastry, thawed
• 1/2 c. sweet Marsala wine
• 1 Tbsp. plus 1 1/2 tsp. cornstarch

1. Position knife blade in food processor bowl; add mushrooms and process until finely chopped.
2. Coat a large skillet with cooking spray; place over medium-high heat until hot.
3. Add mushrooms, shallot and garlic, saute 2 minutes or until tender.
4. Stir in flour, marjoram and pepper.
5. Gradually add 1/4 cup consomme; stir well.
6. Cook 5 minutes or until liquid evaporates, stirring constantly (mixture will be thick).
7. Remove from heat and stir in parsley; set mixture aside.

fresh mushrooms, vegetable cooking spray, shallot, garlic, allpurpose flour, marjoram, pepper, beef consomme, parsley, beef tenderloin, worcestershire sauce, phyllo pastry, sweet marsala, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287664 (may not work)