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Beef Wellington

Beef Wellington

4.39 36

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.

serves 10 people

Ingredients

cost per recipe: $46.57

The price is determined by the national average.

  • 2 1/2

    pounds center cut beef tenderloin

  • 1/2

    teaspoon ground black pepper (optional)

  • 1

    egg

  • 1

    tablespoon water

  • 1

    tablespoon butter

  • 2

    cups finely chopped mushrooms

  • 1

    medium onion, finely chopped (about 1/2 cup)

  • 2

    tablespoons all-purpose flour

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

view nutrition info

How to Make It

Step 1

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 an instant-read thermometer inserted into the beef reads 130°F.  Cover the pan and refrigerate for 1 hour.

Step 2

Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork.

Step 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.

Step 4

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work 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 edge. 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.

Step 5

Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.

Recipe Tips

  • Serving Suggestion: Serve with green beans amandine. For dessert serve cheesecake topped with sliced strawberries.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(36)
  • setthehook

    December 20, 2011

    Beef Wellington

    Question for you all, we love Beef Wellington, but wondering if any of you have tried this with Chicken Breasts or another cut of beef, such as New York or Rib Eye strips. I have seen Chicken Wellington and don't know why this would not work with this recipe too! Just a thought.

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  • merlin p.

    December 19, 2011

    Beef Wellington

    This is an excellent recipe. the authentic recipe calls for shallots rather than the onion and 2 tablespoons of Goose Liver pate to the mushroom mix. To put this recipe over the top create a lovely sauce Here is the recipe....In a sauce pan add 1/2 cup of Maderia wine 2 cans of Campbell's Beef Consume 2 stalks of celery 1 onion quartered and one smashed garlic clove. Bring to boil and simmer 30 minutes. In a seperate bowl mix 2 tablespoons of cornstarch and 1/4 cup of maderia wine. Blend into sauce pan with consume. this is a thin type of Au Jus rather than a thick and heavy gravy... Enjoy

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  • Stephanie C.

    April 17, 2011

    Beef Wellington

    I had this dish once a week overseas when I worked in the oil field and I loved it. Now I can make it again at home and it was so good, thanks. It's hard to find any restaurant in Oklahoma that serves this and is too expensive for me. So this is great, my son and grandson have not tried it, so I am making it for them tomorrow.

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  • toefat

    April 3, 2011

    Beef Wellington

    It was only mediocre. Not real impressive. Was disappointed based on all of the rave reviews.

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  • Lisa C.

    February 20, 2011

    Beef Wellington

    Has anyone done this with meatloaf or meat patties? Sounds like it might make a good meal too - and make everyday a bit fancier and tasty.

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