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DIRECTIONS:
Heat oven to 425°. In large nonstick skillet, heat oil over
medium-high heat until hot.
Add mushrooms; cook and stir until tender. Add wine; cook 2 to 3
minutes or until liquid is evaporated. Stir in green onions,
thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from
skillet; cool thoroughly.
Heat same skillet over medium-high 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.
On flat surface, layer phyllo dough, spraying each sheet
thoroughly with cooking spray. Cut stacked layers lengthwise in
half and then crosswise to make 8 equal portions.
Place about 2 tablespoons mushroom mixture in center of each
portion; spread mixture to diameter of each steak. Place steaks on
mushroom mixture. Bring together all 4 corners of phyllo dough;
twist tightly to close. Lightly spray each with cooking spray;
place on greased baking sheet.
Immediately bake in 425° oven 9 to 10 minutes or until golden
brown. Let stand 5 minutes. Serve immediately.
Servings: 8
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