An elegant entree for dinner parties or holiday celebrations.
1 cup chopped zucchini
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
3 tbsp. butter, melted
1/4 tsp salt
8 (4-oz.) beef tenderloin steaks
2 tbsp cracked pepper
Vegetable cooking spray
16 sheets commercial frozen phyllo pastry, thawed
1. Cook zucchini, mushrooms, onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender.
2. Stir in salt.
3. Remove mixture from skillet; set aside.
4. 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. Set aside.
5. Place 1 phyllo sheet on a towel. Coat phyllo sheet with cooking spray; fold in half lengthwise. Place 1 steak 3 inches from end of sheet. Spoon 2 tablespoons of the zucchini mixture onto steak; fold short end of sheet over stuffing. Fold sides of sheet over steak and roll up.
6. 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.
7. Repeat procedure with remaining phyllo sheets, steaks and zucchini mixture.
8. Bake at 400F for 15 minutes for rare, 17 minutes for medium-rare or 20 minutes for medium.
9. Serve immediately.
Makes 8 servings.
Looking for another main dish recipe? Try Lemon Ginger Chicken.
Martha Stewart's Hors D'Oeuvres Handbook
Michael Chiarello's Casual Cooking
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