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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
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

Printed from tasteofhome.com Oct 14, 2008

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Beef Wellington Bundles cont.

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.