CLOSE

Beef Wellington

test

Looking for an impressive dish for the holidays?  It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Cook: 40 minutes
  • Bake: 25 minutes
  • Chill: 1 hour
  • Serves: 10
1 star 2 star 3 star 4 star 5 star
4 144

Recipe

Ingredients

  • 2 1/2 lb. center cut beef tenderloins

  • 1/2 tsp. ground black pepper (optional)

  • 1 egg

  • 1 tbsp. water

  • 1 tbsp. butter

  • 2 cups finely chopped mushrooms

  • 1 medium onion, finely chopped (about 1/2 cup)

  • 2 tbsp. all-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

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 an instant-read thermometer inserted into the beef 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.

  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. Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work 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 edge. 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 an instant-read thermometer inserted into the beef reads 140°F.

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

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Karen D.
Date: 7/9/2005

5 star rating

"great!"

Submitted by:
Cc D.
Date: 11/17/2005

5 star rating

"This is fantastic, tasty, moist and tender. Even the first time I made this, it was easy."

Submitted by:
Ericka M.
Date: 12/27/2005

5 star rating

"Made this for Christmas Dinner!!! My guests were in heaven and thought I had spent All day in the kitchen. Even my mother-in-law was impressed!!!"

Submitted by:
Mork T.
Date: 12/28/2005

5 star rating

"I like this one."

Submitted by:
Mork T.
Date: 12/28/2005

5 star rating

"This one is good."

Submitted by:
Lynn S.
Date: 1/3/2006

5 star rating

"Family loved it, and it's great to use those ends of whole filet of beef, you can layer the thinning beef at the end."

Submitted by:
Lynn S.
Date: 3/26/2006

5 star rating

"Family absolutely loved it. I was a bit nervous about using such an expensive cut of beef, but it was delicious. It did need a little more spice (We're Cajuns) so I recommend salting and peppering beef before cooking, and don't chop mushrooms too much, you can slice them thiner and still have room to enclose in the pastry."

Submitted by:
Pamela S.
Date: 4/6/2006

5 star rating

"I made this for my boyfriend's family. It was spectacular!!!!"

Submitted by:
Gretchen S.
Date: 4/25/2006

5 star rating

"This dish is a family favorite--and it's super easy to convert into a vegan recipe (just use olive oil in place of the butter and vegan "steak" strips in place of the beef)!"

Submitted by:
Zoe R.
Date: 6/4/2006

5 star rating

"OUTSTANDING!!"

Submitted by:
Jan W.
Date: 9/27/2006

5 star rating

"I always like to make Beef Wellington. It is such an elegant presentation. People think you are so Tallented!"

Submitted by:
Marie M.
Date: 1/7/2008

4 star rating

"It's absolutely delicious!"

Submitted by:
Anthony H.
Date: 7/24/2007

4 star rating

"The whole family loved it !"

Submitted by:
Sandie S.
Date: 12/17/2006

5 star rating

"This is now our traditional Christmas dinner My Family loves it!!!!"

Submitted by:
Pat S.
Date: 11/8/2007

4 star rating

"It's great,fantastic and the whole family loved it!!!!"

Submitted by:
Glenn L.
Date: 1/17/2008

4 star rating

"It's terrific, with out the hassle of making the strudel ! Thank you."

Submitted by:
Lisa C.
Date: 12/4/2006

5 star rating

"This is such a hit! I have made so many times, even making it using a small filet as an individual serving. It's great for company and people think that you slaved in the kitchen!"

Submitted by:
Kelly O.
Date: 10/16/2006

5 star rating

"Rave reviews from the whole family. It was easy, pretty quick and just delicious. Thanks!"

Submitted by:
Kathleen P.
Date: 1/3/2008

4 star rating

"This was so good and it's very easy to make. My whole family loved it and they think I'm a kitchen genius!"

Submitted by:
Kathleen P.
Date: 1/3/2008

4 star rating

"This was great and it's very easy to make. My whole family loved it and they think I'm a kitchen genius!"

Submitted by:
Ada M.
Date: 12/7/2006

5 star rating

"Surprisingly, easy to prepare and your guests and family will think you worked for hours. Next time I'll add my own spices."

Submitted by:
Steve C.
Date: 12/23/2006

4 star rating

"This recipe fails to inform you that the meat will continue to cook after you after you hit 140 degrees on the themometer. Thanks for ruining my holiday filet, Pepperidge Farm. Do the people that rated this recipe higly enjoying eating cured leather?"

Submitted by:
Steve C.
Date: 12/23/2006

4 star rating

"Are the employees of Pepperidge farms writing all of these reviews? It sounds like the same person writing all of them. This recipe is awful and will surely dissapoint your mother in-law."

Submitted by:
Steve C.
Date: 12/23/2006

4 star rating

"Why aren't my reviews being posted? What kind of a sham is this website? People need to know how bad this recipe is."

Submitted by:
Barbara C.
Date: 12/24/2006

4 star rating

"A great easy Beef Wellington recipe. Well worth trying."

Submitted by:
Ellen A.
Date: 1/24/2007

4 star rating

"this must have been one of the hardest things Ive ever made"

Submitted by:
Lilit C.
Date: 1/9/2008

4 star rating

"Yeah !!!"

Submitted by:
Jacqueline B.
Date: 12/27/2007

4 star rating

"It looks good to eat!"

Submitted by:
Jennifer E.
Date: 3/26/2008

4 star rating

"It's so tasty! The beef came out perfect. It was a hit. I will definitely make it again."

Submitted by:
Jennifer E.
Date: 4/16/2008

4 star rating

"wow! this tasted great! the beef was tender and juicy. easy recipe to follow and will definitely make again."

Submitted by:
Dawn M.
Date: 11/23/2008

4 star rating

"My husband and I are not making Thanksgiving dinner. I thought this would be nice instead. My daughter asked if I had gone to a restuarant and picked it up. It went over great. My nine-year old had two servings and I plan to have my inlaws over and serve this."

Submitted by:
Jean O.
Date: 1/3/2009

4 star rating

"So elegant and so easy to make."

Submitted by:
John S.
Date: 1/5/2009

4 star rating

"I had this dish in Las Vegas and it was AMAZING. Thanks for the great recipe!"

Submitted by:
Marion G.
Date: 1/22/2009

4 star rating

"This has got to be the easiset Beef Wellington recipe ever. It comes out perfectly medium rare. It looked so elegant and the whole family LOVED it! Because I had such a big tenderloin piece, we used the leftovers to make steak bits the next night. Yummy!"

Submitted by:
Anne O.
Date: 1/4/2011

4 star rating

"I bought some petite sirloin steak, cut into bite size pieces and marinated it. I cut the Pepperidge Farm Puff Pastry Sheets into 12 pieces, added the steak topped with the mushroom mixture to the top of each puff pastry, then brought each side up, joining them and giving a little twist to secure them. They were the hit of our Christmas party with everyone wanting the recipe!!! Thanks!"

Submitted by:
Jean O.
Date: 1/4/2011

4 star rating

"This is one of my favorite dishes to make it is unbelieveably simple and easy."

Submitted by:
S A M.
Date: 12/19/2011

4 star rating

"Question for you all, we love Beef Wellington, but wondering if any of you have tried this with Chicken Breasts or another cut of beef, such as New York or Rib Eye strips. I have seen Chicken Wellington and don't know why this would not work with this recipe too! Just a thought."

Submitted by:
Pam B.
Date: 4/7/2010

4 star rating

"My four kids LOVED this and they are picky eaters. They ate the whole thing. The beef was so big that I cut the piece in half and froze the second half so we could make again. =)"

Submitted by:
Kelly M.
Date: 12/19/2011

4 star rating

"This is an excellent recipe. the authentic recipe calls for shallots rather than the onion and 2 tablespoons of Goose Liver pate to the mushroom mix. To put this recipe over the top create a lovely sauce Here is the recipe....In a sauce pan add 1/2 cup of Maderia wine 2 cans of Campbell's Beef Consume 2 stalks of celery 1 onion quartered and one smashed garlic clove. Bring to boil and simmer 30 minutes. In a seperate bowl mix 2 tablespoons of cornstarch and 1/4 cup of maderia wine. Blend into sauce pan with consume. this is a thin type of Au Jus rather than a thick and heavy gravy... Enjoy"

Submitted by:
Sharon P.
Date: 4/3/2011

4 star rating

"It was only mediocre. Not real impressive. Was disappointed based on all of the rave reviews."

Submitted by:
Bev R.
Date: 2/19/2011

4 star rating

"Has anyone done this with meatloaf or meat patties? Sounds like it might make a good meal too - and make everyday a bit fancier and tasty."

Submitted by:
Lindell L.
Date: 4/17/2011

4 star rating

"I had this dish once a week overseas when I worked in the oil field and I loved it. Now I can make it again at home and it was so good, thanks. It's hard to find any restaurant in Oklahoma that serves this and is too expensive for me. So this is great, my son and grandson have not tried it, so I am making it for them tomorrow."

More Recipes

  • TOOLS
  • SHARE