Beef Wellington

Always impressive and unbelievably easy to make, this Beef Wellington
looks professionally prepared and makes an absolutely stunning
entree...perfect for ringing in the New Year!

Beef Wellington
from Campbell's Kitchen

Thaw Time: 40 min.
Prep Time: 45 min.
Bake Time: 25 min.
Chill Time: 1 hr.

1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 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)

1. Heat 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.

2. Reheat the oven to 425°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°F.

/Serving Suggestion:/ Serve with green beans amandine. For dessert serve
with cheesecake topped with sliced strawberries.
Makes: 10 servings.

Kitchen Clip
                              Allow the baked Wellington to rest for 10 minutes before
slicing so the tenderloin's juices can settle back into the meat. Then,
as you slice, keep them a little more than 1/2-inch thick to prevent the
pastry from pulling away from the tenderloin.
Received on Mon Dec 27 13:31:55 2010