Beef Wellington Bundles

• 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)

1. For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese, and salt. Cover and process until smooth; set aside.
2. 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.
3. 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.
4. 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.
5. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand before serving.
6. 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.

olive oil, basil, parmesan cheese, salt, tenderloin, butter, fresh mushrooms, pastry, egg, allpurpose, beef broth, red wine, water, browning sauce

Taken from www.food.com/recipe/beef-wellington-bundles-358329 (may not work)