4 beef tenderloin steaks (4 oz. each), 1 inch thick
½ tsp salt
½ tsp freshly ground black pepper
1 tsp olive oil
4 green onions or scallions
butter-flavored vegetable cooking spray
12 sheets phyllo pastry (17 x 12 inches), thawed
4 whole mild green chili peppers (from a 4-ounce can)
1 jar Newman's Own® All-Natural Bandito Salsa (mild, medium or hot)
Butterfly the steaks. Sprinkle the cut surfaces with salt and pepper, and reclose the steaks. Pan fry in oil over medium-high heat for 1 minute per side, or until well browned. Remove to a plate.
Preheat the oven to 375°F. Lightly coat a baking sheet with the cooking spray. Cut the white part off each onion and halve lengthwise. Cut the green of 1 onion top into 4 lengthwise strips.
Place one sheet of phyllo pastry on a clean, dry, flat surface (keep the remaining sheets from drying out by covering them with dampened paper towels.) Lightly coat the sheet with cooking spray then fold in half lengthwise, sprayed side down. Place one steak in the center of the sheet. Insert 2 white pieces of green onion, 1 chili pepper, and ¼ cup of salsa inside the steak. Fold the pastry over, forming a bundle, and coat with cooking spray. Place another sheet of phyllo on the work surface and coat with cooking spray. Top with a second sheet of phyllo and spray again. Place the steak bundle in the center of the stacked sheets and gather them around the bundle, gently pressing it together in the center so that the bundle resembles a sack tied in the middle. Tie a green strip of onion around the gathered part of the bundle. Make 3 more bundles in the same way with the remaining ingredients.
Put the 4 bundles on the prepared baking sheet and spray bundles and sheet again. Bake the bundles for 20 minutes, or until golden brown (the meat will be well done). Serve with the remaining salsa.