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Beef Wellington Bundles by marie burnett serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Steak topped with pesto and mushrooms.

Ingredients:

5 tbsp

olive oil, divided

1/2 cup

loosely packed basil leaves and fresh parsley sprigs

1/4 cup

grated parmesan cheese

1/8 tsp

salt

6 ea

beef tenderloin steaks (6 oz)

4 tbsp

butter, divided

1/2 lb

fresh mushrooms, chopped

6 ea

sheets refrigerated pie pastry

1 ea

egg, lightly beaten

3 tbsp

all-purpose flour

1.25 cups

beef broth

1/4 cup

dry red wine

1/4 cup

water

1/2 tsp

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. 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 beef bundles.

Categories:

Main Dishes