Photo: Beef Wellington Recipe
Ingredients
- 1 beef tenderloin (2 to 2 1/2 pounds)
- Ground black pepper (optional)
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter
- 2 cups finely chopped mushrooms
- 1 medium onion, finely chopped (about 1/2 cup)
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Directions
Heat the oven to 425 degrees 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 degrees F. Cover the pan and refrigerate for 1 hour.
Heat the oven to 425 degrees F. Beat 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 mushrooms are tender and all the liquid is evaporated, stirring often.
Sprinkle the work surface with the flour. 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 degrees F.
Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
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By Kpitts77
Portland, OR
on January 12, 2012
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This was my first time trying to make a Wellington. I have gotten a little more daring in the harder dishes. This was super easy. My butcher cut my loin down to 1.5 pounds for me since there was only five of us. Things I changed a little was when cooking the mushrooms and onions - I added about 1.4 cup of red wine for them to soak up. Let the liquid evaporate. My husband said the beef melted like butter and the wine soaked mushrooms added a little extra something something. Used Crimini's which I generally always use in cooking anyways. I also made a red wine reduction to finish the dish off. I highly recommend it.
By DGanote0122
on August 03, 2011
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I love this recipe but i do it a little different. i use a piece of meat around 4 and a half lbs and cut it into 3 sections but not all the way through. i also add spinach and mozzarella cheese, and a number of spices. add that in between all of the layers and all around the outside of the meat then cover with the pastry shell. A suggestion is also to make a cream mushroom and peas sauce with it. VERY VERY tasty!
By washleyn
on July 15, 2011
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This was a fantastic dish. The flavors of the meat with the onion, mushrooms, and pastry is excellent. It's easy for the bottom of the pastry to get soggy. I suggest cooking it on the lowest rack in your oven. I also suggest using cremini mushrooms and serving the dish with a red wine-based sauce on the side.
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