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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
5 tablespoon(s) olive oil, divided |
1/2 cup(s) loosely packed basil leaves and fresh parsley sprigs |
1/4 cup(s) grated parmesan cheese |
1/8 teaspoon(s) salt |
6 beef tenderloin steaks (6 ounces each) |
4 tablespoon(s) butter, divided |
1/2 pound(s) fresh mushrooms, chopped |
6 sheets refrigerated pie pastry |
1 egg, lightly beaten |
3 tablespoon(s) all-purpose flour |
1 1/4 cup(s) beef broth |
1/4 cup(s) dry red wine or additional beef broth |
1/4 cup(s) water |
1/2 teaspoon(s) browning sauce, optional |
Directions:
1. • For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt. Cover and process until smooth; set aside.
2. • 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.
3. • 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.
4. • 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.
5. • Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.
6. • 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.
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