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Beef Wellington Bundles

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.
  • Total Time
    Prep: 30 min. Bake: 20 min. + standing
  • Makes
    6 servings


  • 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 or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). 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 15x10x1-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.

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