Beef Wellington Bundles Recipe

• 5 Tbsp. olive or possibly vegetable 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 x beef tenderloin steaks (6 ounces each)
• 4 Tbsp. butter or possibly margarine, divided
• 1/2 lb fresh mushrooms, minced
• 6 sht refrigerated pie pastry
• 1 x egg, beaten
• 3 Tbsp. all-purpose flour
• 1 1/4 c. beef broth
• 1/4 c. dry red wine or possibly additional beef broth
• 1/4 c. water
• 1/2 tsp browning sauce, optional

1. For pesto, combine 3 Tbsp.
2. oil, basil, parsley, Parmesan cheese and salt in food processor.
3. Cover and process till smooth; set aside.
4. In a large skillet, brown steaks in 2 Tbsp.
5. butter and remaining oil for 5-6 min on each side.
6. Remove and keep hot.
7. In the skillet, saute/fry mushrooms till liquid is absorbed.
8. Cut each pastry sheet into an 8-in.
9. square (throw away scraps).
10. Place a steak on each square.
11. Spread steak with about 1 Tbsp.
12. of pesto; top with mushrooms.
13. Bring opposite corners of pastry over steak and healthy pinch seams to seal tightly.
14. Place in a greased 15-in.
15. x 10-in.
16. x 1-in.
17. baking pan.
18. brush egg over pastry.
19. Bake at 450* for 18-20 min or possibly till golden.
20. Let stand for 10 min before serving.
21. For gravy, heat remaining butter in the same skillet; stir in flour till smooth.
22. Gradually stir in the remaining ingredients.
23. Bring to a boil; cook and stir for 2 min or possibly till thickened.
24. Serve with the beef bundles.
25. Yield: 6 servings

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

Taken from cookeatshare.com/recipes/beef-wellington-bundles-82698 (may not work)