- Olive oil-flavored vegetable cooking spray
- 1 cup sliced fresh mushrooms, minced
- 1 1/2 teaspoons minced green onions
- 1/8 teaspoon salt
- 2 (4-ounce) beef tenderloin steaks
- 1/2 teaspoon coarsely ground pepper
- 4 sheets frozen phyllo pastry, thawed
- calories 306
- caloriesfromfat 33 %
- fat 11.2 g
- satfat 3.5 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 27.2 g
- carbohydrate 22.4 g
- fiber 0.0 g
- cholesterol 70 mg
- iron 0.0 mg
- sodium 388 mg
- calcium 0.0 mg
How to Make It
Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms, green onions, and salt; saute 8 minutes. Remove mushroom mixture from skillet, and set aside.
Sprinkle both sides of each steak with pepper. Coat skillet with cooking spray; place over high heat until hot. Add steaks, and cook 1 1/2 to 2 minutes on each side or until lightly browned. Remove steaks from skillet; drain and pat dry with paper towels. Set aside.
Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered). Lightly coat phyllo with cooking spray. Top with another sheet of phyllo, and coat with cooking spray; fold in half crosswise, bringing short ends together. Place 1 steak 3 inches from one end of phyllo. Spoon half of mushroom mixture over steak. Fold short end of phyllo over mushroom mixture; fold lengthwise edges of phyllo over steak, and roll up, jellyroll fashion. Repeat procedure with remaining 2 sheets of phyllo, mushroom mixture, and steak.
Lightly coat phyllo packets with cooking spray; place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 15 to 17 minutes or until golden. Serve immediately.