Pepperidge Farm® Beef Wellington

Pepperidge Farm® Beef Wellington

21

"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

2 h 35 m servings 284 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

21
  1. 29 Ratings

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Most helpful positive review

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...

Most helpful critical review

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, ...

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...

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...

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 pars...

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 ...

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? Would...

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 de...

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.

great recipe, i used mushrooms and bacon bits instead of liver pate, came out great !!!

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, ...