Ingredients Jump to Instructions ↓

  1. 5 tablespoons olive oil, divided

  2. 1/2 cup loosely packed basil leaves and fresh parsley sprigs

  3. 1/4 cup grated Parmesan cheese

  4. 1/8 teaspoon salt

  5. 6 beef tenderloin steaks (6 ounces each )

  6. 4 tablespoons butter, divided

  7. 1/2 pound fresh mushrooms, chopped

  8. 6 sheets refrigerated pie pastry

  9. 1 egg, lightly beaten

  10. 3 tablespoons all-purpose flour

  11. 1-1/4 cups beef broth

  12. 1/4 cup dry red wine or additional beef broth

  13. 1/4 cup water

  14. 1/2 teaspoon browning sauce, optional

Instructions Jump to Ingredients ↑

  1. 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 or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 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 the beef bundles. Yield: 6 servings.


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