- 4 beef tenderloin steaks, cut 1-inch thick
- 2 teaspoons olive oil
- 8 ounces mushrooms, finely chopped
- 3 tablespoons dry red wine
- 3 tablespoons finely chopped green onions
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 6 phyllo dough sheets, defrosted
- Vegetable cooking spray
ingredients
directions
1. Preheat oven to 425F. |
2. In a large non-stick skillet, heat oil over medium-high heat. Add mushrooms, stir |
3. until tender. Add wine and cook 2-3 minutes. Stir in green onions, thyme, salt |
4. and pepper. Remove from skillet and cool. |
5. Place steaks in skillet. Cook 3 minutes per side over medium-high heat, turning |
6. once. (Steaks will be only partially cooked. Do not overcook.) Remove from |
7. skillet and season with salt and pepper as desired. |
8. On a flat surface, stack phyllo dough sheets, spraying each sheet thoroughly with |
9. cooking spray. Cut stacked layers to make 4 equal squares. |
10. Place about 2 tablespoons of mushroom mixture in center of each phyllo square. |
11. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough. |
12. Twist tightly to close. |
13. Lightly spray each packet with cooking spray and place on a greased baking sheet. |
14. Immediately bake in preheated oven for 9-10 minutes or until golden brown. Let |
15. stand 5 minutes and serve immediately. |
16. Description: |
17. "An elegant way to entertain." |
18. Source: |
19. "The Texas Beef Council" |
20. S(Internet Address): |
21. "http://www.txbeef.org" |
22. T(Cook Time): |
23. "0:30" |
Categories
Web
Keywords
Beef
