Beef Wellington Bundles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 tablespoons olive oil, divided
• 1/2 cup loosely packed basil leaves and parsley sprig
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon salt
• 6 beef tenderloin steaks, 6 ounces each
• 4 tablespoons butter, divided
• 1/2 lb fresh mushrooms, chopped
• 6 sheets refrigerated pie pastry
• 1 egg, lightly beaten
• 3 tablespoons all-purpose flour
• 1 1/4 cups beef broth
• 1/4 cup dry red wine or 1/4 cup additional beef broth
• 1/4 cup water
• 1/2 teaspoon browning sauce (optional)

Recipe

• 1 for pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, parmesan cheese, and salt. cover and process until smooth; set aside.
• 2 in a large skillet, brown steaks in 2 tablespoons of butter and remaining oil for 5-6 minutes on each side. remove and keep warm. in the same skillet, saute mushrooms until liquid is gone.
• 3 cut each pastry sheet into an 8 inch sqare. place a steak on each square. spread steak with about 1 tablespoon of pesto; top with mushrooms.
• 4 bring opposite corners of pastry over steak and pinch seams together tightly. place in a greased 15-in x 10-in baking pan, brush egg over pastry.
• 5 bake at 450 degrees for 18-20 minutes or until golden brown. let stand before serving.
• 6 for gravy: melt remaining butter in the same skillet; stir in flour until smooth. gradually stir in the remaining ingredients. bring to a boil; cook and stir for 2 minutes or until thickened. serve with beef bundles.