Mini-Beef Wellingtons - cooking recipe

Ingredients

4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz. ea.)
2 teaspoons olive oil
1/2 lb mushroom, finely chopped
3 tablespoons red wine
3 tablespoons finely chopped green onions
1/4 teaspoon dried thyme leaves
salt and pepper
6 phyllo pastry sheets, defrosted
vegetable oil cooking spray

Preparation

Preheat oven to 425 degrees.
In large skillet, heat olive oil over medium high heat until hot.
Add mushrooms; cook and stir 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 throughly.
Heat same skillet over medium high heat until hot.
Place steaks in skillet; cook 3 minutes; turning once.
Steaks should be partially cooked; do not overcook.
Season with salt and pepper to taste.
On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
Place about 2 Tbls.
of mushroom mixture in center of each portion; spread mixture to diameter of each steak.
Place steaks on mushroom mixture.
Bring together all 4 corners of phyllo dough; twist tightly to close.
Lightly spray each with cooking spray; place on greased baking sheet.
Immediately bake 9-10 minutes or until golden brown.
Let stand 5 minutes.
Serve immediately.