Beef Wellington Bundles

By kelsbe

Ingredients

• 5 T olive or vegetable oil, divided
• 1/2 C each tightly packed fresh basil leaves & fresh parsley leaves
• 1/4 C grated parmesan cheese
• 1/8 t salt
• 6 beef tenderloin steaks (6 oz each)
• 4 T butter, divided
• 1/2 lb fresh mushrooms, chopped
• 6 sheets refrigerated pie pastry
• 1 egg, beaten
• 3 T flour
• 1 1/4 C beef broth
• 1/4 C dry red wine or additional beef broth
• 1/4 C water
• 1/2 t browning sauce, optional

Details

Servings 6

Preparation

Step 1

For pesto, combine 3 T oil, basil, parsley, parmesan cheese & process until smooth : set aside.
In a lg skillet , brown steaks in 2 T butter & remaining oil for 5-6 mins on each side.
Remove & keep warm.
In a skillet, sauté mushrooms until liquid is absorbed.
Cut each pastry sheet into an 8" square( discard scraps).
Place a steak on each square.
Spread steak with about 1 T of pesto; top with mushrooms.
Bring opposite corners of pastry over steak & pinch seams to seal tightly.
Place in a greased 15 x 10 x 1" pan.
Brush egg over pastry.
Bake at 450* for 18-20 mins or until golden brown.
Let stand for 10 mins before serving.
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 & stir for 2 mins or until thickened.
Serve with beef bundles.