Beef Wellington

Celebrate the New Year with this special dish that will impress your
guests with it's good looks and great flavor!

Beef Wellington
from Campbell's Kitchen

Thaw Time: 40 min. Prep Time: 30 min. Bake Time: 25 min. Chill Time: 1 hr.

2- to 2 1/2-lb. beef tenderloin
Ground black pepper (optional)
1/2 pkg. (17.3 oz.) Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter OR margarine
2 cups finely chopped mushrooms
1 medium onion, finely chopped

Directions:
 PLACE beef in lightly greased roasting pan. Season with black pepper,
if desired. Roast at 425 degreesF. for 30 min. or until meat thermometer
reads 130 degreesF. Cover and refrigerate 1 hr.
 THAW pastry sheet at room temperature 40 min. Preheat oven to 425
degreesF. Mix egg and water.
 HEAT butter in skillet over medium-high heat. Cook mushrooms and onion
until vegetables are tender and liquid is evaporated.
 UNFOLD pastry on lightly floured surface. Roll into rectangle 4" longer
and 6" wider than beef. Brush with egg mixture. Spoon mushroom mixture
onto pastry to within 1" of edges. Place beef in center of mushroom
mixture. Starting at long sides, fold pastry over beef. Fold in ends.
Press edges to seal. Place seam-side down on baking sheet. Brush with
egg mixture.
 BAKE for 25 min. or until golden and thermometer reads 140 degreesF.
Serves 10.

Kitchen Clip:
Serve with oven-roasted potatoes and colorful mixed vegetables.
Received on Mon Dec 31 13:51:35 2007