8 small beef tenderloin steaks, cut 1 inch thick (about 4-oz. each)
4 T. olive oil
1 lb mushrooms, finely chopped
6 T. dry red wine
6 T. finely chopped green onions
1/2 tsp. dried thyme leaves, crushed
1 tsp. salt
1 tsp. pepper
12 phyllo dough sheets, defrosted
cooking spray

Heat oven to 425ºF. Heat oil in large non-stick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender. Add wine; cook 2-3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Remove from skillet; cool completely. Heat same skillet over medium 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. Create 2 stacks of 6 phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 8 equal stacks. Place about 2 T. mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture. Bring all 4 corners of each philly stack together; twist tightly to close. Lightly spray each bundle with cooking spray; place on greased baking sheet. Immediately bake in 425ºF oven 9 to 10 minutes or until golden brown. Let sit for 5 minutes. Serve immediately

Yield: 8 servings
Calories: 328
Fat: 14g