Campbell's Kitchen Beef Wellington

By Beefman-2

Ingredients

• 2 pounds beef tenderloin
• ground black pepper (optional)
• 1 sheet Pepperidge Farm® Puff Pastry
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter or margarine
• 2 cups finely chopped mushrooms
• 1 medium onion, finely chopped

Details

Servings 10
Adapted from allrecipes.com

Preparation

Step 1

Place beef in lightly greased roasting pan. Season with black pepper, if desired. Roast at 425 degrees F for 30 minutes or until meat thermometer reads 130 degrees F. Cover and refrigerate 1 hour.

Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 425 degrees F. Mix egg and water.

Heat butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.

Unfold pastry on lightly floured surface. Roll into rectangle 4 inches longer and 6 inches wider than beef. Brush with egg mixture. Spoon mushroom mixture onto pastry to within 1 inch of edges. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.

Bake for 25 minutes or until golden and thermometer reads 140 degrees F.