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Recipe: Beef Wellington

Statesman staff - Idaho Statesman

Published: 01/05/09


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Rare roast beef tenderloin is topped with sautéed mushrooms, encased in flaky Pepperidge Farm Puff Pastry and baked until golden in this recipe from Campbell's Kitchen.

Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

Beef Wellington

Prep: 1 hr., 10 min.; cook: 1 hr., 25 min.; ready in: 2 hr., 35 min.

Serves: 10

2 -to 2 1/2-pound beef tenderloins

ground black pepper (optional)

1/2 of a 17.3 ounce package Pepperidge Farm® 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)

Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425°F. 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. 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°F. Slice and serve warm.

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