Beef Wellington

S Miedema

By
@Luvs2cook64

YUM!


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Rating:

Comments:

Serves:

10

Prep:

1 Hr 15 Min

Cook:

25 Min

Ingredients

1 - 2 1/2 lb
beef tenderloin
black pepper (optional)
1
egg
1 Tbsp
water
1 Tbsp
butter
2 c
finely chopped mushrooms
1
med onion finely chopped (about 1/2 cup)
all purpose flour
1
sheet pepperidge farm puff pastry (thawed)

Directions Step-By-Step

1
heat oven to 425. Place beef into a lightly greased roasting pan. season with black pepper if desired. Roast for 30 minutes or until thermometer reads 130 degrees. Cover the pan with foil and refrigerate 1 hour.
2
reheat the oven to 425. Beat the egg and water in a small bowl with a fork.
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
sprinkle the work surface with the flour. Unfold 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 to seal. Brush the pastry with the egg mixture.
5
bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140F.

About this Recipe

Course/Dish: Beef
Hashtags: #pastry, #puff, #wellington