Miniature Beef Wellington

• 2 small beef tenderloin steaks (1-inch thick, 3 to 4 oz. each)
• 1 tsp. olive oil
• 1/4 lb. finely chopped mushrooms
• 3 phyllo dough sheets, defrosted
• vegetable cooking spray
• 1 1/2 Tbsp. dry red wine
• 1 1/2 Tbsp. finely chopped green onions
• 1/8 tsp. dried thyme
• salt and pepper to taste

1. Heat oven to 425u0b0.
2. In large skillet, heat oil over medium-high heat.
3. When hot, add mushrooms; cook until tender. Add wine.
4. Cook just until liquid is evaporated.
5. Stir in green onion, thyme, salt and pepper.
6. Remove from skillet and cool thoroughly. Heat same skillet over medium-high heat until hot. Place steaks in skillet; cook three minutes, turning once. (Steaks will be partially cooked.
7. Do not overcook.) Season with salt and pepper. On flat surface, layer phyllo dough, spraying each sheet with cooking spray.
8. Cut stacked sheets lengthwise in half.
9. Stack halves together, then cut in half crosswise to make two equal stacks.
10. Place two tablespoons mushroom mixture in center of each portion.
11. Place steaks on mushroom mixture.
12. Bring together all four corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray.
13. Place on greased baking sheet. Immediately bake at 425u0b0 for 9 to 10 minutes or until brown.
14. Let stand 5 minutes.
15. Serve immediately.
16. Serves 2.

tenderloin, olive oil, mushrooms, vegetable cooking spray, red wine, green onions, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52278 (may not work)