Beef Wellington

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.

Beef Wellington
SERVINGS
10
PREP TIME
1 hr 25 mins
TOTAL TIME
2 hrs 50 mins
by 6  people
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Related Categories:

Beef, Beef Tenderloin
Ingredients
  • 1   beef tenderloin (2 to 2 1/2 pounds)
  •  Ground black pepper (optional)
  • 1/2 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)
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Directions
1. 
Heat the oven to 425 degrees 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 degrees F. Cover the pan and refrigerate for 1 hour.
2. 
Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
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. 
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.
5. 
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
Serving Suggestion:
1. 
Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
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