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Mini Beef Wellingtons

This recipe compliments of the National Cattlemen's Beef Association.

Ingredients
2 teaspoons olive oil
1/2 pound mushrooms, finely chopped
3 tablespoons dry red wine
3 tablespoons finely chopped green onions
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 small Laura's Lean Beef Tenderloin Steaks (about 4 ounces each)
6 phyllo dough sheets, defrosted

Directions
1. Heat over to 425 degrees. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender. Add wine; cook 2 to 3 minutes or until liquid is evaporated. Stir in green onion, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool completely.
2. Heat same skillet over medium heat until hot. Place steaks in skillet; cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired.
3. Stack phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 4 equal stacks. Place about 2 tablespoons mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture. Bring all 4 corners of each phyllo stack together; twist tightly to close. Lightly spary each bundle with cooking spray; place on greased baking sheet.
4. Immediately bake in 425 degree over 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately.

Makes 4 servings.

Cooking Tip: Fresh or dried thyme has a pungent aroma. If using dried thyme, crush them slightly with you fingers. If using fresh thyme, remember it will be stronger and requires a smaller amount.

Cooking Tip: Raw green onions have, in a small number of instances, been connected to food-borne illness. The only reliable way to eliminate this risk is to cook green onions thoroughly. Saute in a skillet for 2 mintues.

Nutritional Analysis Per Serving
CALORIES 274 (30% from fat); FAT9.2g (sat 2.8g); PROTEIN 28.8g; CARB 17.9g; FIBER 1.4g; CHOL 55mg; IRON 11.7mg; SODIUM 221mg.

Diabetic Exchanges: 1 starch; 1/2 vegetable; 3 lean meat