8 small beef tenderloin steaks, cut 1 inch thick (about 4-oz. each)
\n4 T. olive oil
\n1 lb mushrooms, finely chopped
\n6 T. dry red wine
\n6 T. finely chopped green onions
\n1\/2 tsp. dried thyme leaves, crushed
\n1 tsp. salt
\n1 tsp. pepper
\n12 phyllo dough sheets, defrosted
\ncooking spray<\/p>\n
Heat oven to 425\u00baF. 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 425\u00baF oven 9 to 10 minutes or until golden brown. Let sit for 5 minutes. Serve immediately<\/p>\n
Yield: 8 servings
\nCalories: 328
\nFat: 14g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 425\u00baF. 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…<\/p>\n