Instructions: Place mushrooms in a food processor; process until finely chopped.

Place a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, shallots, and garlic; saute 2 minutes or until tender.

Stir in flour, marjoram, and pepper. Gradually add 1/4 cup consomme; stir well. Cook 5 minutes or until liquid evaporates; stir constantly. (Mixture will be thick.) Remove from heat, and stir in parsley; set aside.

Preheat oven to 425 F. Trim fat from steaks. Place a large skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 1 1/2 minutes on each side or until browned. Drain on paper towels. Place steaks on a broiler pan coated with cooking spray. Drizzle 1/4 teaspoon Worcestershire sauce over each steak; top each with 3 tablespoons mushroom mixture.

Layer 6 sheets of phyllo, spraying each lightly with cooking spray. Cut 6

(6 1/2 x 4 1/2-inch) rectangles. Thinly slice excess phyllo for topping.

Drape phyllo rectangle over each steak, tucking edges of phyllo under steak. Crumple phyllo strips into 6 balls; place one on top of each phyllo-wrapped steak. Lightly coat with cooking spray. Bake at 425 for 15 minutes or until desired degree of doneness.

Combine remaining consomme, wine, and cornstarch in a small saucepan, and stir well. Bring to a boil; cook 1 minute, stirring constantly. Serve with steaks.

Yield: 6 servings (serving size: 1 steak and 1/4 cup sauce).

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