5 tbsp. olive 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 beef tenderloin steaks (6 oz. each)
4 tbsp. butter, divided
1/2 lb. fresh mushrooms, chopped
6 sheets refrigerated pie pastry
1 egg, beaten
3 tbsp. all-purpose flour
1-1/4 c. beef broth
1/4 c. dry red wine or additional beef broth
1/4 c. water
1/2 tsp. browning sauce, optional

For pesto, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt in a food processor. 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. Remove and keep warm. In the skillet, sauté mushrooms until liquid is absorbed.

Cut each pastry sheet into an 8 inch square (discard scraps). 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 15 x 10 inch baking pan. Brush egg over pastry.

Bake at 450°F 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 beef bundles.