vegetable cooking spray
1 cup chopped zucchini
1 cup chopped mushrooms
1/2 cup chopped onions
1 garlic clove, minced
1/4 teaspoon salt
24 ounces Beef Tenderloin
2 tablespoons black pepper, cracked
16 sheets commercial frozen phyllo pastry, thawed
Directions:
Have beef tenderloin cut into 8 steaks.
Coat a non-stick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, mushrooms, onion, garlic and salt; sauté
until tender. Sprinkle both sides of steaks with pepper; set aside. Add steaks to skillet and cook over high heat 1- 1/2 minutes on each side. Remove from skillet; set aside. Place 1 sheet of phyllo on a
towel (keep remaining phyllo covered); spray with cooking spray. Fold phyllo in half lengthwise; place a steak 3 inches from the end. Spoon 2 tablespoons zucchini mixture on steak, and fold the
narrow end of phyllo over stuffing. Fold sides of pastry over steak and roll up.
Place second sheet of phyllo on a towel; cut it into a 12-inch square; coat with cooking spray. Place wrapped steak, stuffing
side up, in the center of phyllo square. Bring ends to the middle, gently pressing together in center, and pull ends up and out to resemble a package. Coat each bundle with cooking spray and place on a
baking sheet coated with cooking spray. Repeat with remaining steaks. Bake at 400 degrees F. for 15 minutes for rare, 17 minutes for medium rare, or 20 minutes for medium