Cookbook

Beef Wellington :photo
Beef Wellington

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.
Got this in my Pepperidge Farm e-letter and thought it looked very good.
Thaw Time: 40 minutes
Prep Time: 45 minutes
Chill Time: 60 minutes
Bake Time: 25 minutes
Serves: 10

Ingredients:

1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1 large egg
1 Tablespoon water
1 Tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
1/2 of a 17.3-ounce package Pepperidge Farm« Puff Pastry Sheets (1 sheet), thawed

Instructions:

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 a meat thermometer reads 130░F.
Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425░F.
Beat the egg and water in a small bowl with a fork or whisk.
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.
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.
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.
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140░F.

Posted by Watermelon Wendy
Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
DID YOU KNOW?
Beef Wellington was named in honor of the first Duke of Wellington, who defeated Napoleon at Waterloo in 1815.

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