Beef Wellington Bundles

[Dee]

You can change this and use swiss steak..

5 T. olive or veg.oil, divided

1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves

1/4 c. grated Parmesan cheese

1/8 t. salt

6 beef tenderloin steaks (6 oz. each)

4 T. butter or marg. divided

1/2 lb. fresh mushrooms, chopped

6 sheets refrigerated pie pastry

1 egg, beaten

3 T. flour

1 1/4 c. beef broth

1/4 c. dry red wine or additional broth

1/4 c. water

1/2 t. browning sauce, optional

For pesto, combine 3 T. 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 T. butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the skillet, saute mushrooms until liquid is absorbed.

Cut each pastry sheet into an 8-inch square (discard scraps). Place a steak on each square. Spread steak with about 1 T. of pesto; top with mushrooms. Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15x10x1 inch 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 the beef bundles. Yield: 6 servings.

 

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