A festive entree, cracked pepper-crustedbeef wrapped puff pastry bundles with a zucchini and mushroomstuffing.
Recipe: Peppered Beef TenderloinBundles
2 tablespoons olive or vegetable oil1 cup chopped zucchini1 cup chopped fresh mushrooms1/2 cup chopped onion1 garlic clove, finely minced1/4 teaspoon salt8 (4-ounce) beef tenderloin steaks2 tablespoons cracked black pepper16 sheets commercial frozen phyllo pastry,thawedMelted butter for brushing
In medium skillet, heat oil over medium-highheat until hot. Add zucchini and next 4 ingredients; saute untiltender.
Sprinkle both sides of steaks with pepper;set aside.
Coat a large, heavy skillet with cookingspray; place over high heat until hot. Add steaks, and cook 11/2 minutes on each side. Remove from skillet; set aside.
Place 1 sheet of phyllo on a towel (keepremaining phyllo covered); brush with melted butter. Fold phylloin half lengthwise; place a steak 3-inches from the end. Spoon2 tablespoons zucchini mixture on steak, and fold narrow endof phyllo over stuffing. Fold sides of pastry over steak, androll up. Place a second sheet of phyllo on a towel; cut it intoa 12-inch square, and brush with melted butter. Place wrappedsteak, stuffing side up, in center of phyllo square. Bring endsto the middle, gently pressing together in center, and pull endsup and out to resemble a package. Brush each bundle with meltedbutter. Repeat with remaining steaks.
Bake at 400°F (205°C) for 15 minutesfor rare, 17 minutes for medium rare, or 20 minutes for medium.
Makes 8 servings.
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