Best Beef Wellington Bundles Recipes

Beef Wellington Bundles image

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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 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

Steps:

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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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 15x10x1-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.

Nutrition Facts :

Beef Wellington Bundles image

Provided by jhsaw4

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 1142.3, Fat 81.1, SaturatedFat 22.3, Cholesterol 59.4, Sodium 1238.4, Carbohydrate 87, Fiber 7.2, Sugar 1.1, Protein 15.9