Pepperidge Farm® Beef Wellington Recipe -
Pepperidge Farm(R) Beef Wellington Recipe

Pepperidge Farm® Beef Wellington

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    1 hr 10 mins
  • COOK

    1 hr 25 mins

    2 hrs 35 mins


  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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  • Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

Reviews More Reviews

Most Helpful Positive Review
Jul 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

Most Helpful Critical Review
Dec 05, 2011

Okay, I don't know how the kid below me cooked this so perfectly but I'm 23 and have basic cooking skills and this came out mediocre...I guess can't be too hard on yourself on first try. First, I had to substitute the tenderloin for sirloin which came out okay. If you use sirloin I would suggest keeping an eye on the meat because it cooks really easily (mine came out too done). Second, I peppered mine way too much! You just want to sprinkle it lightly all over unless you like a lot of pepper. Lastly, make sure the surface for the pastry is floured like it says! Really important! At least I know how to perfect it for next time and hope this helps you too! :)

Dec 03, 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.

Dec 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.

Dec 29, 2009

These were absolutely delicious. I had only the individual puff pastry so I rolled them out and placed one on the bottom and one on top of 6 oz filet mingon. Another change I made was I Added a bit of red wind with the onion and mushrooms along with a bit of kosher salt. It was a big hit at our Christmas dinner.

Dec 03, 2011

I've made this before, either whole or individual beef wellingtons from tenderloin steaks. I'm just wondering who has a circle of friends/family in which 2 lbs. of tenderloin feeds 10? Wouldn't happen in my house!

Jan 21, 2011

AMAZING!!! Loved it, but I did make a madeira wine sauce to go on it and wowzers was it nummy! I made it with yukon gold mashed taters and asparagus with a cheese sauce. Molten lava cakes for dessert! It really was a great dinner!

Feb 15, 2011

I would have given this a higher rating, but I didn't like the meat I used because it was really tough! Also, I wouldn't cook it for 30 minutes because it was too well done and chewy.


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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