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Try this delicious recipe from Jenny Craig:

Cooking Time: 12 mins
Total Time: 30 mins
Yields: 8 servings

INGREDIENTS

• 8 small beef tenderloin steaks, cut 1 inch thick (about 4-oz. each)
• 4 Tbsp. Olive Oil
• 1 lb. mushrooms, finely chopped
• 6 Tbsp. dry red wine
• 6 Tbsp. finely chopped green onion
• 1/2 tsp dried thyme leaves, crushed
• 1 tsp salt
• 1 tsp pepper
• 12 phyllo dough sheets, defrosted
• cooking spray

DIRECTIONS

1. Heat oven to 425 ºF.
2. Heat oil in large non-stick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender.
3. Add wine; cook 2-3 minutes or until liquid is evaporated.
4. Stir in green onions, thyme, ¼ teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool completely.
5. 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.)
6. Season with salt and pepper, as desired.
7. Create 2 stacks of 6 phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray.
8. Cut stacked sheets lengthwise in half, then crosswise in half, making 8 equal stacks.
9. Place about 2 tablespoons mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture.
10. Bring all 4 corners of each philly stack together; twist tightly to close. Lightly spray each bundle with cooking spray; place on greased baking sheet.
11. Immediately bake in 425 ºF oven 9 to 10 minutes or until golden brown. Let sit for 5 minutes. Serve immediately.

NUTRITION INFO PER SERVING

Calories 328, Carbohydrate 18g, Protein 27g, Fat 14g, Cholesterol 71mg, Sodium 341mg
Exchanges: 1 Starch, 4 Meat, 1 Fat