Mini Beef Wellingtons

4 small beef tenderloin steaks (3-4 ozs. each), cut 1 inch thick
2 tsps. olive oil
1/2 lb mushrooms, finely chopped
3 Tbsps. dry red wine
3 Tbsps. finely chopped green onions
1/4 tsp. dried thyme leaves
Salt and pepper
6 phyllo dough sheets, defrosted
Vegetable cooking spray

Preheat oven to 425°.

In large nonstick skillet, heat oil over medium high heat until hot. Add mushrooms: cook and stir until tender.

Add wine: cools 2-3 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 should be partially cooked, do not overcook. Season with salt and pepper to taste.

On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray. Cut stacked lavers lengthwise in half and crosswise to make 4 equal portions.

Place about 2 tablespoons mushroom mixture in center of each portin; 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 9-10 minutes or until golden brown. Let stand 5 minutes. Serve immediately,

Makes 4 servings