Beef Wellington Bundles

By forgetid

Ingredients

• 5 tablespoons Crisco® Light Olive Oil, divided
• 1/2 cup loosely packed basil leaves and fresh parsley sprigs
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon salt
• 6 beef tenderloin steaks (6 ounces each)
• 4 tablespoons butter, divided
• 1/2 pound 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 additional beef broth
• 1/4 cup water
• 1/2 teaspoon browning sauce, optional
• 2 Tbsp. Olive oil
• For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt. Cover and process until smooth; set aside.

Preparation

Step 1

In a large skillet, brown steaks in 2 tablespoons butter and remaining oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm. In the same skillet, saute mushrooms until liquid is absorbed.
Cut each pastry sheet into an 8-in. square (discard scraps or save for another use). Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms.
Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. brush egg over pastry.
Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes 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 and stir for 2 minutes or until thickened. Serve with the beef bundles.