Some dishes just look much more impressive than others. People who see them believe you spent much more time than other dishes you make. You could spend hours performing intricate steps in a dish, but if it doesn’t look like it, it is just not as impressive. To put it plainly, those recipes are often too much hassle.
Other recipes, work the other way and are golden! This Beef Wellington recipe is like that. It looks like it took hours to work on and in reality, it is a little sautéing and then folding the pastry dough over the meat. When you bring it to the table, you get “ooohs” and “ahhhhs”.
It was delicious. Tender meat, delicious mushrooms and flaky pastry – what’s not to love?
Such a simple recipe.
I used a different cut than the tenderloin, but it worked as well.
Frying up the veggies.
I rolled out the pastry dough and basted it with the egg.
Spreading out the veggies.
Folding it all up. The dough was probably spread a little too big.
Prep Time: 1 Hr 10 Min | Cook Time: 1 Hr 25 Min | Makes: 10 servings
- 1 (2 pound) beef tenderloin
- Ground black pepper (optional)
- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter
- 2 cups finely chopped mushrooms
- 1 medium onion, finely chopped
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. 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. 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. 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. Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140 degrees F. Slice and serve warm.
Amount Per Serving Calories: 284 | Total Fat: 19.2g | Cholesterol: 70mg Powered by ESHA Nutrient Database