Recipe 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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ground black pepper
Pepperidge Farm® Puff Pastry
butter or margarine
finely chopped mushrooms
onion, finely chopped
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 mushrooms for a sauce. Served with mashed potatoes and asparagus. Excellent!
This was an expensive wast of meat. The crust was doughy on the inside and the meat was under-cooked. I even cooked it for about 15 minutes longer than indicated.
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 the first time. The meat was pretty rare in the center.
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 it 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
This is an excellent meal! The only thing is when you roll the meat in the bread, it sometimes gets a whole.
Absolutely amazing!! My dad had been craving beef wellington, so I thought I'd give this recipe a try. I ended up cutting the 2lbs of meat in half, and made 2 smaller wellingtons. I added a little onion salt and garlic salt to the meat before cooking, but other than that, followed the recipe exactly. Definitely use a meat thermometer to get the exact temp. I took mine out at 145 degrees, and the meat was cooked to perfection. Just a slight bit of pink in the center! Thanks for a great recipe!!
This recipe was just OK. I seasoned the mushroom mix with a touch of salt, but otherwise followed it to the letter. It was way too rare with the recommended cooking time and the pastry fell off the meat. It looked really pretty and impressive until I cut it and it bled all over the cutting board. I threw it in for an extra 20 mins.
I followed the recipe to the T it was easy and came out perfect and it looked good. I did use a meat thermometer.
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