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Peppered Beef Tenderloin

    Ingredients:

      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

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