Beef Wellington
Thaw Time: 40 minutes
Bake Time: 25 minutes
Prep Time: 45 minutes
Chill Time: 60 minutes
Makes: 10
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Ingredients
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
Directions
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.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
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.
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.
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
TIP
Serving Suggestion:
Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
DID YOU KNOW?
Beef Wellington was named in honor of the first Duke of Wellington, who defeated Napoleon at Waterloo in 1815.
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This recipe has been
rated by 59 members.
"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. =
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)"
"This has got to be the easiset Beef Wellington recipe ever. It comes out perfectly m
edium 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
...
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!"
"I had this dish in Las Vegas and it was AMAZING. Thanks for the great recipe!"
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