Beef Wellington Bundles
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 5 tablespoons olive oil, divided
- 1⁄2 cup loosely packed basil leaves and parsley sprig
- 1⁄4 cup grated parmesan cheese
- 1⁄8 teaspoon salt
- 6 beef tenderloin steaks, 6 ounces each
- 4 tablespoons butter, divided
- 1⁄2 lb 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 1/4 cup 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 of butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the same skillet, saute mushrooms until liquid is gone.
- Cut each pastry sheet into an 8 inch sqare. 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 together tightly. Place in a greased 15-in x 10-in baking pan, brush egg over pastry.
- Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand 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 beef bundles.
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