Beef Wellington

Impress your guests with this exquisite recipe that makes a stunning
presentation on special occasions and holidays!

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-pound beef tenderloins
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)

Directions:
Heat the oven to 425 degrees F. Place the beef in 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.
Thaw the pastry sheet at room temperature for 40 minutes or until it's
easy to handle. 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 vegetables 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. Starting at the long sides, fold the
pastry over the beef. Place seam-side down on 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 and a meat thermometer
reads 140 degrees F. Slice and serve warm.
 Serving Suggestion: Serve with green beans amandine. For dessert serve
with cheesecake topped with sliced strawberries. Serves 10.

Kitchen Clip:
You can use plain button mushrooms for this dish or you can experiment
with a more flavorful mushroom like crimini, portobello or shiitake.
Received on Wed Dec 24 15:23:57 2008