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Preheat oven to 425 degrees. Saute mushrooms in oil till brown.
Add red wine and cook until liquid is absorbed. Add green onions,
thyme, salt, and pepper. Saute for a bit more and remove mushrooms
from pan, leaving liquid behind.
Season filet mignons heavily with salt and pepper and place in
same skillet on high heat, turning once. Sear for 5 minutes,
turning once.
On flat surface, lay out phyllo dough in sheets and rub butter on
surface and stack 6 sheets on top of each other. Cut into quarters
to fit steak.
Place mushroom pate in center of dough to the diameter of each
steak. Add steak and top with more pate. Bring together all four
corners of dough and twist tightly to close. Lightly butter the
outside and place on greased baking sheet. Cook in oven for 10
minutes or until golden brown.
Serve immediately with potatoes and a red wine reduction sauce.
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