Greek Beef Tenderloin in Togas

I recently saw Rachel Ray prepare this recipe on her show and I was up to the challenge. It was worth it. Of course, you can't go wrong with filet mignon! Try it out if you'd like.

• 5 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling
• 6 beef tenderloin medallions, at room temperature (4-6 ounces each, no more than 1 1/2-inches thick)
• Salt and pepper
• 1 small-medium onion, finely chopped
• 2 cloves garlic, finely chopped or grated
• 1 pound spinach, woody stems removed, chopped
• Freshly grated nutmeg, to taste
• 3/4 cup feta cheese crumbles
• 1/4 cup milk
• 1 teaspoon dried oregano
• 1 package store-bought phyllo dough (minimum of 24 sheets)
• 1/2 stick butter, melted

Preparation

Pre-heat the oven to 425ºF.


Place a large, stainless steel skillet over high heat. Drizzle the EVOO sparingly over the room temperature beef medallions and season them with salt and pepper. Sear them in the pan until golden brown, about 1-2 minutes for the tops and bottoms plus another minute for the sides. Reserve the seared meat on a plate and place the skillet back on the heat.

Reduce the pan heat a bit. Give the skillet a turn of the pan with EVOO, about 1 tablespoon, then add in the onion and garlic. Cook the onion until tender, 5-6 minutes, then add in the spinach. Toss the spinach with a pair of tongs until it wilts down, 3 minutes, then season with nutmeg, salt and pepper. Remove the greens from the heat and reserve.

In food processor, combine the feta cheese, milk and the oregano and give it a zap to puree smooth. Reserve the mixture.

Lay down a sheet of phyllo dough, dot it with melted butter and lay another sheet of phyllo on top of the first one, rotated a little on either side. The corners should not line up. Each toga wrap should start out resembling a star pattern, layering multiple sheets, each askew from the last, using four layers per toga.

When the meat is back to room temperature and you can handle it, place the beef medallions on the phyllo togas. Top with generous spoonfuls of the cheese mixture, followed by the spinach. Brush the very edges of the phyllo dough with melted butter, then gather them up and wrap the dough sheets around the meat, pinching them together at the center. Transfer the toga-wrapped beef medallions to a baking sheet, then pop them into the oven and bake them until the dough is golden brown, 12-15 minutes.


Serve the toga-wrapped beef medallions with a side of orzo or rice or anything else you think sounds good. Enjoy!