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Beef Wellington Bundles
by marie burnett
serves: 6
  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.