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Beef Wellington Bundles Recipe

Beef Wellington Bundles Recipe photo by Taste of Home

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Penny Walton takes advantage of refrigerated pie pastry to fix this sensational main course. Guests dining at her Westerville, Ohio home will find a succulent steak topped with pesto and mushrooms in every flaky bundle.

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Beef Wellington Bundles Recipe

Prep: 30 min. Bake: 20 min. + standing

Yield: 6 Servings

30 20 50

Ingredients

5 tablespoons 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

Directions

For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt. Cover and process until smooth; set aside.
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. Yield: 6 servings.

Originally published as Beef Wellington Bundles in Quick Cooking March/April 2002, p13

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Beef Wellington Bundles

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(1-1) of 1 reviews

Reviewed on Mar. 03, 2013 by hunnypoo

I followed the recipes with exception of a few minor changes, such ass I used puff pastry, and I cooled the meat after searing and same with pesto and mushrooms. But the main things were spot on!