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1
Preheat the oven to 400 F. Line a baking sheet with parchment paper, and set it aside.
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2
Place a wire baking rack on a sheet pan and set aside.
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3
Heat a large cast-iron skillet over high heat.
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4
Season the meat with salt and pepper to taste.
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5
When the pan is hot, add the cooking spray.
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6
Add the meat.
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7
Sear, turning it occasionally, until the meat is a deep golden brown all over, about 4 minutes total.
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8
While the meat is searing, pulse the mushrooms, in two batches, in a food processor until they are very finely chopped.
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9
Remove the skillet from the heat, and transfer the meat to the wire baking rack set over the sheet pan.
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10
Spray the skillet with cooking spray and place it over medium-low heat.
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11
Add the shallots and about half of the thyme.
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12
Cook, stirring occasionally, until the shallots start to become tender and fragrant, about 2 minutes.
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13
Raise the heat to high.
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14
Add the mushrooms to the skillet.
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15
Saute, stirring occasionally, until the mushrooms have released their liquid and the liquid has mostly evaporated, about 10 minutes.
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16
Add the sherry and cook for another minute.
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17
Add the pate and stir until it is fully incorporated into the mushrooms.
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18
Season the mixture with salt and pepper to taste.
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19
Let it cool slightly.
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20
On a work surface, lay down 1 sheet of phyllo.
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21
Spray the phyllo lightly and evenly with cooking spray.
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22
Sprinkle it with one quarter of the remaining thyme.
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23
Repeat the process with the remaining 3 sheets of phyllo, stacking the sheets as you go.
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24
Working with the shorter side of the phyllo toward you, spread the mushroom mixture over the lower half half of the phyllo, leaving a 1-inch border on the sides.
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25
Place the beef on top of the mushroom mixture.
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26
Fold up the sides of the phyllo on the right and left of the beef to encase it.
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27
Roll up the beef in the phyllo.
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28
Place the beef-phyllo package, seam side down, on the prepared baking sheet.
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29
Spray the package lightly with cooking spray.
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30
Season it with salt and pepper.
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31
Roast until the meat is medium-rare, about 20 minutes.
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32
Let the Beef Wellington rest for 5 minutes before slicing.
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33
Phyllo dough is low in fat and contains no saturated fat or trans fats, and no cholesterol.
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34
Its light and flaky, and as long as you use butter-flavored cooking spray and/or olive oil cooking spray between layers rather than real melted butter or olive oil its a perfect low-fat/low-calorie swap for most recipes that call for dough of any kind.
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35
Fat: 91.3g (before), 11.7g (after)
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36
Calories: 1,156 (before), 335 (after)
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37
Protein: 38g
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38
Carbohydrates: 17g
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39
Cholesterol: 123mg
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40
Fiber: 2g
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41
Sodium: 352mg
