Real Recipes From Real Home Cooks ®

beef wellington

(1 rating)
(1 rating)
yield 10 serving(s)
prep time 1 Hr 15 Min
cook time 25 Min

Ingredients For beef wellington

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

How To Make beef wellington

  • 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.

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