Pepperidge Farm® Beef Wellington

"Rare roast beef tenderloin is topped with sauteed mushrooms, encased in flaky Pepperidge Farm® Puff Pastry and baked until golden."

Pepperidge Farm® Beef Wellington
Pepperidge Farm® Beef Wellington

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (2 pound) beef tenderloin

  • Ground black pepper (optional)

  • 1

    sheet Pepperidge Farm® Puff Pastry

  • 1

    egg

  • 1

    tablespoon water

  • 1

    tablespoon butter

  • 2

    cups finely chopped mushrooms

  • 1

    medium onion, finely chopped

Directions

Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees 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 degrees F. Stir 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 degrees F. Slice and serve warm. I used 2 Tbsp butter, left out the water, and added 2 cloves of garlic and 3 Tbsp. chopped parsley to the mushrooms and onions as I sauteed for about 5 minutes, until the onions were tender. Seasoned lightly with salt and freshly ground pepper and beat in half of an 6.5 oz package of purchased liver paté (I use Paté Paysan from Les Trois Petits Cochons). Then I followed the directions and it came out very well. I had only the individual puff pastry so I rolled them out and placed one on the bottom and one on top of 6 oz filet mingon. Another change I made was I Added a bit of red wind with the onion and mushrooms along with a bit of kosher salt.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: