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Ingredients: |
| 4 |
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small beef tenderloin steaks, cut 1 inch thick (3 to 4 ounces each) |
| 2 |
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teaspoons olive oil |
| 1/2 |
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pound mushrooms, finely chopped |
| 3 |
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tablespoons dry red wine |
| 3 |
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tablespoons finely chopped green onions |
| 1/4 |
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teaspoon dried thyme leaves |
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Salt and pepper |
| 6 |
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phyllo dough sheets, defrosted |
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Vegetable cooking spray |
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Instructions: |
| 1. |
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Heat oven to 425°. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool thoroughly. |
| 2. |
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Heat same skillet over medium-high heat until hot. Place steaks in skillet; cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired. |
| 3. |
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On flat surface, layer phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half and then crosswise to make 4 equal portions. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray; place on greased baking sheet. |
| 4. |
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Immediately bake in 425° oven 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately. |
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| Makes 4 servings. |
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| | Nutritional Information Per Serving: 277 calories; 26 g protein; 11 g carbohydrate; 13 g fat; 4.1 mg iron; 232 mg sodium; 71 mg cholesterol. |
