Mini Beef Wellingtons

Ingredients:

8 small beef tenderloins steaks, cut 1-inch thick (4 oz. each)

4 TBS olive oil

1 lb. mushrooms, finely chopped

6 TBS dry red wine (I used cranberry juice)

6 TBS green onions, finely chopped

1/2 tsp. dried thyme leaves, crushed

1 tsp. salt divided

1 tsp. pepper divided

12 phyllo dough sheets, defrosted

cooking spray

directions:

1. Heat oven to 425

2. Heat oil in large skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender.

3. Add wine; cook 2-3 minutes or until liquid is evaporated.

4. Stir in green onions, thyme, 1/4 tsp salt, 1/8 tsp pepper. Remove from skillet; cool completely.

5. Heat same skillet over medium heat until hot. Place steaks in skillet; cook 3 minutes turning once. (Steaks will be partially cooked. do not over cook.)

6. Season with salt and pepper, as desired

7. Create 2 stacks o 6 phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray.

8. Cut stacked sheets lengthwise in half, then crosswise in half, making 8 equal stacks.

9. Place about 2 TBS mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture.

10. Bring all four corners of each philly stack together; twist tightly to close, lightly spray each bundle with cooking spray; place on greased baking sheet.

11. Immediately bake in 425 oven 9 to 10 minutes or until golden brown. let sit for 5 minutes. serve immediately.

Makes 8 servings

Found on Jenny Craig site - loved it anyway.

cut recipe in 1/2 as there are only 2 of us.