Beef Wellington Bundles - cooking recipe

Ingredients

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

Preparation

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