Yes, you can use phyllo dough as a substitute for puff pastry in a beef Wellington [1]. However, it's important to note that there will be some differences in texture and flavor when using phyllo dough instead of puff pastry.

Here are some key points to consider when using phyllo dough for beef Wellington:

1. Texture: Phyllo dough is delicate and crispy, while puff pastry is flakier and more buttery. The use of phyllo dough will result in a lighter and crispier crust for your beef Wellington [1].

2. Handling: Phyllo dough is very thin and can be fragile, so it requires careful handling. It is typically layered with melted butter or oil between the sheets to add flavor and prevent them from sticking together. When using phyllo dough for beef Wellington, you may need to brush each sheet with melted butter to achieve a similar richness and flavor as puff pastry [2].

3. Layering: Phyllo dough is usually layered in multiple sheets to create a crispy crust. You can wrap the beef Wellington in multiple sheets of phyllo dough, making sure to brush each sheet with melted butter. This will help create a crispy and golden crust [2].

4. Cooking time: Phyllo dough tends to cook faster than puff pastry, so you may need to adjust the cooking time accordingly. Keep an eye on the beef Wellington while it bakes to ensure that the phyllo dough doesn't become overly browned or burnt [3].

While using phyllo dough as a substitute for puff pastry in beef Wellington is possible, it's important to keep in mind that the final result will have a different texture and flavor. The delicate and crispy nature of phyllo dough can add a unique twist to the dish, but it may not have the same richness and buttery taste as traditional puff pastry.

Learn more:

1. Can I use phyllo dough instead of puff pastry for beef ... - Quora
2. Help me save Beef Wellington - Phyllo Edition - dinnerfail beefwellington phyllodough | Ask MetaFilter
3. Athens Foods | Individual Phyllo Wrapped Beef Wellingtons - Athens Foods