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Beef Wellington Recipe

   
 

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     Beef Wellington

Category   Entrees - Maindishes
Sub Category   None
Servings   10

Ingredients
2 -to 2 1/2-pound beef tenderloins
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
 

Instructions
Heat the oven to 425°F. Place the beef in 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. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables 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. Starting at the long sides, fold the pastry over the beef. Place seam-side down on 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 and a meat thermometer reads 140°F. Slice and serve warm.


Originally Submitted
11/14/2010





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