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."


Serving size has been adjusted!

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. ...

This is an excellent meal! The only thing is when you roll the meat in the bread, it sometimes gets a whole.

This was an expensive wast of meat. The crust was doughy on the inside and the meat was under-cooked. I even cooked it for about 15 minutes longer than indicated.

Absolutely amazing!! My dad had been craving beef wellington, so I thought I'd give this recipe a try. I ended up cutting the 2lbs of meat in half, and made 2 smaller wellingtons. I added a l...

This recipe was just OK. I seasoned the mushroom mix with a touch of salt, but otherwise followed it to the letter. It was way too rare with the recommended cooking time and the pastry fell off...

I followed the recipe to the T it was easy and came out perfect and it looked good. I did use a meat thermometer.

Made just as recipe was written - dough did not "stick" to meat well due to veggies. I thnk next time I will try it with veggies on just one side (maybe use 1/4 as many) or save them and make a...