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Pepperidge Farm® Beef Wellington

Pepperidge Farm® Beef Wellington

  • Prep

    1 h 10 m
  • Cook

    1 h 25 m
  • Ready In

    2 h 35 m
Campbell's Kitchen

Campbell's Kitchen

Rare roast beef tenderloin is topped with sauteed mushrooms, encased in flaky Pepperidge Farm® Puff Pastry and baked until golden.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
  2. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425 degrees F. Stir the egg and water in a small bowl with a fork.
  3. 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.
  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. 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.
  5. Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140 degrees F. Slice and serve warm.
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Reviews

ryryfrvr
105

ryryfrvr

7/28/2010

hi im a kid, and my dad always talks about how he wanted to eat a beef wellington again since he was little. he never got around to finding the recipe and for fathers day i made this for him and he loved it! i was soo proud and all of them went fast. THANKS

Jamie Anderson
59

Jamie Anderson

12/3/2011

I thought this was a prettydecent, user-friendly recipe for beginner beef wellington-ers. I did notice in some of the other reviews that people were actually substituting with other cuts of beef and then complaining about how it turned out. I can't stress enough--DON'T DO THAT! You have ruined this recipe before you even start if you use anything besides a tenderloin. That's the whole point of wellington--to marry the delicate pastry with a tender and flavorful cut of beef to create a beautiful and very tasty presentation. Don't waste your time making this if you aren't going to splurge on the tenderloin.

Jeanne Tomlin
52

Jeanne Tomlin

12/28/2010

This is a good recipe EXCEPT for being under-seasoned and leaving out the liver pate. My changes: I used 2 Tbsp butter, left out the water, and added 2 cloves of garlic and 3 Tbsp. chopped parsley to the mushrooms and onions as I sauteed for about 5 minutes, until the onions were tender. Seasoned lightly with salt and freshly ground pepper and beat in half of an 6.5 oz package of purchased liver paté (I use Paté Paysan from Les Trois Petits Cochons). Then I followed the directions and it came out very well.

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