INGREDIENTS

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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