Beef Wellington Bundles 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Beef Wellington Bundles cont. 1/2 teaspoon browning sauce, optional 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. 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Beef Wellington Bundles 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. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008