Beef Wellington Bundles - cooking recipe

Ingredients

5 tablespoons olive oil, divided
1/2 cup loosely packed basil leaves and parsley sprig
1/4 cup grated parmesan cheese
1/8 teaspoon salt
6 beef tenderloin steaks, 6 ounces each
4 tablespoons butter, divided
1/2 lb fresh mushrooms, chopped
6 sheets refrigerated pie pastry
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 1/4 cups beef broth
1/4 cup dry red wine or 1/4 cup additional beef broth
1/4 cup water
1/2 teaspoon browning sauce (optional)

Preparation

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 of butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the same skillet, saute mushrooms until liquid is gone.
Cut each pastry sheet into an 8 inch sqare. 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 together tightly. Place in a greased 15-in x 10-in baking pan, brush egg over pastry.
Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand 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.