Beef Wellington

Serving Size: 10
Prep Time:
Total Time:

Ingredients

  • 1 beef tenderloin (2 to 2 1/2 pounds)
  • ground black pepper (optional)
  • 1 Pepperidge Farm® Puff Pastry Sheet, thawed
  • 1 egg
  • 1 Tbsp water
  • 1 Tbsp butter
  • 2 cup finely chopped mushroom
  • 0.5 cup medium onion, finely chopped

Directions

  1. Heat the oven to 425°F.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until a meat thermometer reads 130°F.  Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork or whisk.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.
  5. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.