Campbell's Kitchen Beef Wellington

16 Reviews

“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.” - by Campbell's Kitchen

Ingredients

2 pounds beef tenderloin
ground black pepper (optional)
1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1 tablespoon butter or margarine
2 cups finely chopped mushrooms
1 medium onion, finely chopped

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Metric US

Original recipe yields 10 servings

Directions

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.
Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 425 degrees F. 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 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.
Bake for 25 minutes or until golden and thermometer reads 140 degrees F.

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Reviews (16)

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DJBSKI

Jan. 16, 2008

"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 fresh m..." See moreushrooms for a sauce. Served with mashed potatoes and asparagus. Excellent!"

Sara

Apr. 27, 2008

"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 longer ..." See morethe first time. The meat was pretty rare in the center."

Shawn

Dec. 26, 2008

"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. Took ..." See moreit out & wrapped it up in refrigerator for an hour as directed. After the egg/water mix and mushrooms and onions went on the puff pastry & the whole thing went in the oven - it seemed like it started to brown too quick so I put a piece of tin foil over the whole thing (like you do with pie crust edges to keep them from burning only I did it over the whole thing). My heat shield worked well and no burning. The roast was fabulous and everybody raved - even the pickiest of family were happy and impressed. Tender as the day is long and delicate and flaky. Bangin' roast. You won't be disappointed"

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