Beef Wellington Bundles Recipe

Name: Beef Wellington Bundles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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 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.
3
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.
4
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.
5
Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand 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 beef bundles.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Beef Wellington Bundles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Wellington Bundles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions