Beef Wellington Bundles Recipe

Name: Beef Wellington Bundles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. olive or possibly vegetable oil, divided; 1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves; 1/4 c. grated Parmesan cheese; 1/8 tsp salt; 6 x beef tenderloin steaks (6 ounces each); 4 Tbsp. butter or possibly margarine, divided; 1/2 lb fresh mushrooms, minced; 6 sht refrigerated pie pastry; 1 x egg, beaten; 3 Tbsp. all-purpose flour; 1 1/4 c. beef broth; 1/4 c. dry red wine or possibly additional beef broth; 1/4 c. water; 1/2 tsp browning sauce, optional

Servings: persons

5 Tbsp. olive or possibly vegetable oil, divided
1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves
1/4 c. grated Parmesan cheese
1/8 tsp salt
6 x beef tenderloin steaks (6 ounces each)
4 Tbsp. butter or possibly margarine, divided
1/2 lb fresh mushrooms, minced
6 sht refrigerated pie pastry
1 x egg, beaten
3 Tbsp. all-purpose flour
1 1/4 c. beef broth
1/4 c. dry red wine or possibly additional beef broth
1/4 c. water
1/2 tsp browning sauce, optional

1
For pesto, combine 3 Tbsp.
2
oil, basil, parsley, Parmesan cheese and salt in food processor.
3
Cover and process till smooth; set aside.
4
In a large skillet, brown steaks in 2 Tbsp.
5
butter and remaining oil for 5-6 min on each side.
6
Remove and keep hot.
7
In the skillet, saute/fry mushrooms till liquid is absorbed.
8
Cut each pastry sheet into an 8-in.
9
square (throw away scraps).
10
Place a steak on each square.
11
Spread steak with about 1 Tbsp.
12
of pesto; top with mushrooms.
13
Bring opposite corners of pastry over steak and healthy pinch seams to seal tightly.
14
Place in a greased 15-in.
15
x 10-in.
16
x 1-in.
17
baking pan.
18
brush egg over pastry.
19
Bake at 450* for 18-20 min or possibly till golden.
20
Let stand for 10 min before serving.
21
For gravy, heat remaining butter in the same skillet; stir in flour till smooth.
22
Gradually stir in the remaining ingredients.
23
Bring to a boil; cook and stir for 2 min or possibly till thickened.
24
Serve with the beef bundles.

843

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 Tbsp. olive or possibly vegetable oil, divided, 1/2 c. each tightly packed fresh basil leaves and fresh parsley leaves, 1/4 c. grated Parmesan cheese, 1/8 tsp salt, and more.

Yes, Beef Wellington Bundles Recipe 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!