Campbell's Kitchen Beef Wellington

Campbell's Kitchen Beef Wellington


"This classic favorite is always a winner: Rare roast beef tenderloin topped with sauteed mushrooms is encased in a flaky pastry and baked until golden. For any special occasion, make this elegant entree easy with Pepperidge Farm® Puff Pastry Sheets."


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Original recipe yields 10 servings


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  1. Place beef in lightly greased roasting pan. Season with black pepper, if desired. Roast at 425 degrees F for 30 minutes or until meat thermometer reads 130 degrees F. Cover and refrigerate 1 hour.
  2. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 425 degrees F. Mix egg and water.
  3. Heat butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.
  4. Unfold pastry on lightly floured surface. Roll into rectangle 4 inches longer and 6 inches wider than beef. Brush with egg mixture. Spoon mushroom mixture onto pastry to within 1 inch 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.
  5. Bake for 25 minutes or until golden and thermometer reads 140 degrees F.
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  1. 22 Ratings


I made this for the 1st time on Christmas Day. Everybody thought I was crazy - but it was worth the risk. It was incredible. I also made a can of Campbell's Cream of Mushroom soup and added f...

I tried this for the first time this Easter and it was a hit. Several couples from work came over for brunch and I was still hearing about it on Wednesday! I do recommend cooking it a little l...

I followed this recipe almost exactly. I'm not a rare meet fan so after cooking the tenderloin according to the recipe, I lowered the temperature to 375 degrees and gave it another 10 minutes. ...