Cookbook

Beef Wellington Bundles

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By Heidi Haight

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  • If you're looking for a dinner recipe, try Heidi H's "Beef Wellington Bundles".

Ingredients

  • 5 tbsp olive oil or vegetable oil, divided
  • 1/2 cup tightly packed fresh parsley,
  • 1/2 cup tightly packed basil leaves
  • 1/4 cup grated parmesan cheese
  • 1/8 tsp salt
  • 6 beef tenderloin steaks
  • 4 tbsp butter
  • 1/2 lb mushrooms
  • 6 sheets refrigerated pie pastry
  • 1 egg beaten
  • 3 tbsp all purpose flour
  • 1 1/4 cups beef broth
  • 1/4 cup dry red wine or additional beef broth
  • 1/4 cup water
  • 1/2 tsp browning sauce
0 (Rated by 0 moms)
PREP TIME 30 Min READY IN 1 Hr
COOK TIME 20 Min SERVINGS 6
MAIN INGREDIENT Beef
MEAL/COURSE Dinner
SEASON/OCCASION Christmas
COOKING METHOD Oven
DIETARY NOTES Comfort Food

Preparation

  1. For pesto, combine 3 tbsp oil, basil, parsley, parmesan cheese and salt in a food processor. Cover and process till smooth. Set aside.
  2. In a large skillet brown steaks in 2 tbsp butter. Remove and keep warm. Sauté mushrooms in same skillet till liquid is absorbed.
  3. Cut each pastry sheet to 8-in square. Place steak in each square and top with 1 tsp pesto sauce and mushrooms. Bring opposite corners together and pinch seams to seal. Place in a greased 15 x 10 x1 inch baking pan. Brush egg over pastry. Bake at 450 degrees for 18-20 minutes or till golden brown. Let stand 10 minutes before serving.
  4. For gravy, melt butter in skillet, stir in flour till smooth and gradually stir in remaining ingredients. Bring to a boil and stir till thick.

Rating

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