Beef Wellington Bundles

• 5 Tbsp. olive oil, divided
• 1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves
• 1/4 c. grated Parmesan cheese
• 1/8 tsp. salt
• 6 beef tenderloin steaks (6 oz. each)
• 4 Tbsp. butter or margarine, divided
• 1/2 lb. fresh mushrooms, chopped
• 6 sheets refrigerated pie pastry
• 1 egg, beaten
• 3 Tbsp. all-purpose flour
• 1-1/4 c. beef broth
• 1/4 c. dry red wine or additional beef broth
• 1/4 c. water
• 1/2 tsp. browning sauce, optional

1. For pesto, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt in a food processor. 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
2. each side. Remove and keep warm. In the skillet, saute mushrooms until liquid is absorbed.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69094 (may not work)