2 lbs boneless eye of round roast
2 tsp meat tenderizer
1 lb fresh mushrooms, minced
1 garlic clove, minced
1/2 cup onions, chopped
2 tsp brandy
1 tbsp flour
4 sheets of phyllo dough

Beef Wellington

1. Rub meat with tenderizer, cover and refrigerate for 2 hours.
2. Bake meat with 1/2 cup water, covered at 350 degrees F for 2 hours. Cool meat and reserve juices.
3. Slowly cook mushrooms, garlic and onions with brandy until soft. Add flour and cool
4. Make rectangle of dough to completely wrap meat.
5. Press 1/4 mushrooms on meat, fold dough to cover, seal edges.
6. Place meat seam side down, in a baking pan and lightly spray with a cooking spray.
7. Bake uncovered at 350 degrees F for 1 hour until brown.
8. Slice and serve with mushrooms.