Save Recipe Print
Beef Wellington
Total:
45 min
Active:
45 min
Yield:
10 servings
Total:
45 min
Active:
45 min
Yield:
10 servings

Ingredients

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 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 degrees F.

Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

The Ultimate Beef Wellington

Recipe courtesy of Tyler Florence

Beef Wellington

Recipe courtesy of Nancy Fuller

Mini Beef Wellingtons

Recipe courtesy of Claire Robinson

Individual Beef Wellingtons

Browse Reviews By Keyword

          Latest Stories