This dish is perfect for dinner for two. You need two beef tenderloin fillets with the silver skin cut off, ½ package of phyllo dough, 8 oz of mushrooms, 1½ cup green onions, 2 tbsps of olive oil, 1 tbsp of butter, ¼ cup of parsley, and 2-3 tsps of lemon juice, salt and pepper, Hollandaise sauce. Pan fry the beef for a minute or two on each side if you like it more well done. For the mushroom filling, use fresh mushrooms. Chop up the mushrooms finely. Chop up green onions. Use a little bit of lemon. Use some parsley. Use some dried morel mushrooms. Soak in water to add to the fresh mushrooms. For the mushroom filling add 2 tbsps of olive oil and 1 tbsp of butter to a heated pan. In the pan, add the parsley, mushrooms, green onions, the morel mushrooms, 2-5 tsps of lemon juice, strained. Cook down. Add pepper and about ¼ teaspoon of salt. Cook about 20 minutes or until very dry. Cook on Med/Low heat for another 10-15 minutes until really dry. Take out phyllo dough. They are individually separated. Take a layer and lay it flat. Take some melted butter and spread it over the surface. Take another layer and put on top of the first layer. Put some melted butter on the second layer. Continue until you have 5 layers of phyllo dough spread with melted butter. Add some cooked mushrooms to the middle of the dough. Add a tablespoon of pate if you like. Put the beef tenderloin in the middle of the mushrooms. Cover the mushrooms and beef with the phyllo dough, taking the corner and folding to the middle. Use the melted butter to adhere the dough to itself to help keep it closed. Make sure the beef and mushrooms are encased in the dough. Take the wrapped beef and put in on a pizza pan with the closed side down and brush the top with some melted butter. Do the same with the other beef tenderloin. Put in an oven at 375 degrees. Bake for 25-27 minutes. Take some Hollandaise sauce and spoon on top of the beef. You'll have a tasty dinner for yourself and that special someone.