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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Penny Walton takes advantage of refrigerated pie pastry to fix this sensational main course. Guests dining at her Westerville, Ohio home will find a succulent steak topped with pesto and mushrooms in every flaky bundle. Ingredients:
5 tablespoons olive oil, divided |
1/2 cup loosely packed basil leaves and fresh parsley sprigs |
1/4 cup grated parmesan cheese |
1/8 teaspoon salt |
6 beef tenderloin steaks (6 ounces each) |
4 tablespoons butter, divided |
1/2 pound fresh mushrooms, chopped |
6 sheets refrigerated pie pastry |
1 egg, lightly beaten |
3 tablespoons king arthur unbleached 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 teaspoon 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. Yield: 6 servings.
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