Beef Wellington

Ingredients

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

Directions

1. 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.
2. Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
3. 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.
4. 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.
5. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.

Serving Suggestion:

1. Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
 

tags: Beef Wellington, Beef, Wellington, Ingredients,beef tenderloin, Ground black pepper, Pepperidge Farm, Puff Pastry, egg, water, butter, mushrooms, onion, Directions, green beans, cheesecake, strawberries.