Campbell's Kitchen Beef Wellington

SUBMITTED BY: Campbell's Kitchen

"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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SERVINGS

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Servings
USMETRIC

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

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.