Peppered Beef Tenderloin Bundles
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||3 Tablespoon, melted|
|Beef tenderloin steak||32 Ounce (8 Pieces, 4 Ounce Each)|
|Cracked pepper||2 Tablespoon|
|Vegetable cooking spray||1|
|Frozen phyllo pastry sheets||16 , thawed (16 Sheets)|
Cook first 4 ingredients in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Stir in salt.
Remove mixture from skillet; set aside.
Sprinkle both sides of steaks 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.
Place 1 phyllo sheet on a towel.
(Keep remaining phyllo covered.) Coat phyllo sheet with cooking spray; fold in half length wise.
Place 1 steak 3 inches from end of sheet.
Spoon 2 tablespoons zucchini mixture onto steak; fold short end of sheet over stuffing.
Fold sides of sheet over steak, and roll up.
Place a second phyllo sheet on a towel; cut into a 12-inch square, and coat with cooking spray.
Place wrapped steak, vegetable side up, in center of phyllo square.
Bring corners of square to the middle, gently pressing together in center.
Pull ends up and out to resemble a package.
Coat bundle with cooking spray, and place on a baking sheet coated with cooking spray.
Repeat procedure with remaining phyllo sheets, steaks, and zucchini mixture.
Bake at 400° for 15 minutes for rare, 17 minutes for medium-rare, or 20 minutes for medium.