| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | : beef, Main dishes | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Mushrooms; quartered |
| Butter-flavored cooking spray | ||
| 1/4 | c | Chopped shallots |
| 2 | Garlic cloves; minced | |
| 2 | ts | All-purpose flour |
| 1/2 | ts | Dried marjoram |
| 1/8 | ts | Pepper |
| 10 1/2 | oz | Beef consommé; divided |
| 2 | tb | Minced fresh parsley |
| 6 | Beef tenderloin steaks; 1 inch thick, 4 ounces each | |
| 6 | Sheets frozen phyllo dough; thawed | |
| 1/2 | c | Sweet marsala |
| 1 | tb | Cornstarch; plus 1 1/2 teaspoons |
INSTRUCTIONS
Place mushrooms in a food processor; process until finely chopped. Place a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, shallots, and garlic; sauté 2 minutes or until tender. Stir in flour, marjoram, and pepper. Gradually add 1/4 cup consommé; stir well. Cook 5 minutes or until liquid evaporates; stir constantly. (Mixture will be thick.) Remove from heat, and stir in parsley; set aside. Preheat oven to 425°F. Trim fat from steaks. Place a large skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 1 1/2 minutes on each side or until browned. Drain on paper towels. Place steaks on a broiler pan coated with cooking spray. Drizzle 1/4 teaspoon Worcestershire sauce over each steak; top each with 3 tablespoons mushroom mixture. Layer 6 sheets of phyllo, spraying each lightly with cooking spray. Cut 6 (6 1/2 x 4 1/2-inch) rectangles. Thinly slice excess phyllo for topping. Drape phyllo rectangle over each steak, tucking edges of phyllo under steak. Crumple phyllo strips into 6 balls; place one on top of each phyllo-wrapped steak. Lightly coat with cooking spray. Bake at 425° for 15 minutes or until desired degree of doneness. Combine remaining consommé, wine, and cornstarch in a small saucepan, and stir well. Bring to a boil; cook 1 minute, stirring constantly. Serve with steaks. Yield: 6 servings (serving size: 1 steak and 1/4 cup sauce). Calories 296 (29% from fat); protein 29.7g; fat 9.4g; carbohydrate 22.1g; cholesterol 81mg; sodium 388mg. Recipe by: : Best of Cooking Light Holidays, 1997 Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 2, 1998
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