Steak Aphrodite

Number of Servings: 4

4-6 Oz. Beef medallions, 3/4″ -1″ thick
20 Sheets Phylo dough, cut 1-inch larger than medallion perimeters
4 Tbsp. Commercial horseradish sauce
4 Tbsp. Cream cheese
4 Tbsp. Pistachio nuts, chopped & toasted
2 Tbsp. Butter, melted
2 Tbsp. Oil, for frying
Salt & pepper to taste

Pre-heat oven to 350F. Lay out phylo dough and cut into squares [or rectangles, circles etc.]. Make sure to cut them about 1 inch larger than medallions perimeter. Lay one at a time on baking sheet pan, alternating with layers of brushed-on butter till you have 5 in each stack. Chop nuts and place in oven to toast for 2-3 minutes. Mix horseradish sauce and cream cheese together adding salt and pepper to taste. Remove nuts from oven and cool a few minutes, then add to horseradish mix. Heat oil in fry pan to high heat. Salt and pepper medallions, sautþ on each side just long enough to caramelize surface. Remove medallions to top of prepared phylo dough sheets. Pat horseradish sauce mix on top of medallions. Place in oven till center of steaks come to 125-130F [rare] 135-140 [medium] 12-19 minutes. If phylo dough starts to burn before steak is done, place foil over top.