Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Beef Tenderloin Steaks
-- cut 1" thick
2 ts Olive oil
8 oz Mushrooms, finely chopped
3 tb Dry red wine
3 tb Finely chopped green onions
1/4 ts Dried thyme leaves
1/4 ts Salt
1/8 ts Pepper
6 Phyllo dough sheets
-- defrosted
Vegetable cooking spray

Heat oven to 425 degrees F. In large non-stick skillet, heat oil over
med-high heat. Add mushrooms; stir until tender. Add wine; cook 2-3
min. Stir in green onions, thyme, salt and pepper. Remove from
skillet; cool. Place steaks in skillet; cook 3 minutes over med-high
heat, turning once. (Steaks will be partially cooked. Do not
overcook.) Season with salt and pepper as desired. On flat surface,
layer phyllo dough, spraying each sheet thoroughly with cooking
spray. Cut stacked layers to make 4 equal squares. Place about 2
Tbsp. of mushroom mixture in center of phyllo squares. 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. Immediately bake in preheated over 9-10 min.
or until golden brown. Let stand 5 min. Serve immediately.

Serving Suggestion: Twice Baked Potatoes and Sauteed Asparagus with
Red Bell Pepper Strips. Serves 4 in 40 minutes.

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