1 c. zucchini, chopped
1 c. mushrooms, chopped
1/2 c. onions, chopped
1 clove garlic, minced
1/4 tsp. salt
8 (4 oz.) beef tenderloin steaks
2 tbsp. cracked black pepper
16 sheets commercial frozen phyllo pastry, thawed

Coat a non-stick skillet with cooking spray; place over medium high heat until hot. Add zucchini and next five ingredients; saute until tender. Sprinkle both sides of steaks with pepper; set aside. Coat a non-stick skillet with cooking spray; place over high heat until hot. Add steaks and cook 1 1/2 minutes on each side. Remove from skillet and set aside.

Place 1 sheet of phyllo on a towel (keep remaining phyllo covered); spray with cooking spray. Fold phyllo in half lengthwise; place a steak 3" from the end. Spoon 2 tablespoons of zucchini mixture on steak and fold narrow end of phyllo over stuffing. Fold sides of pastry over steak and roll up. Place a second sheet of phyllo on a towel and cut it into a 12" square and coat with cooking spray. Place wrapped steak, stuffing side up, in center of phyllo square. Bring ends to the middle, gently pressing together in center and pull ends up and out to resemble a package. Coat each bundle with cooking spray and place on baking sheet coated with cooking spray. Repeat with remaining steaks. Bake at 400 degrees for 15 minutes for rare, 17 minutes for medium rare, or 20 minutes for medium.