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.
(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.
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