beef wellington
(1 rating)
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.
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(1 rating)
yield
10 serving(s)
prep time
45 Min
cook time
25 Min
Ingredients For beef wellington
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1beef tenderloin (2 to 2 1/2 pounds)
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ground black pepper (optional)
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1/217.3-ounce package pepperidge farm® puff pastry sheets (1 sheet), thawed
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1egg
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1 Tbspwater
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1 Tbspbutter
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2 cfinely chopped mushrooms
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1 mdonion, finely chopped (about 1/2 cup)
How To Make beef wellington
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1Heat 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 a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.
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2Heat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
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3Heat 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.
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4Unfold 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.
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5Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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