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.
Looks great!
So tasty!
Beef Wellington
Prep Time: 1 Hr 10 Min | Cook Time: 1 Hr 25 Min | Makes: 10 servings
Ingredients:
- 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
Directions:
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.
Nutritional Info:
Amount Per Serving Calories: 284 | Total Fat: 19.2g | Cholesterol: 70mg Powered by ESHA Nutrient Database
Rantings of an Amateur Chef 
Brilliant and you make it look so easy! 🙂
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You are so right about some foods just being simple. This one looks so complicated and tastes so wonderful, everyone will assume you spent so much time on it. LOL I’ll definitely be giving this one a try.
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Goodness–yum! Thank you for sharing. I’m inspired 🙂
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This exact recipe comes out of a very old cookbook I have.
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Isn’t puff pastry wonderful and convenient! I love your version of beef Wellington.
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YUM! 😀
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Oh, my!!! I’ve been toying with the idea of making this for a while. Looking at your pictures, I may not have a choice but to cave in a just do it!! Great job!!!
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Never tried Beef Wellington!
I may give this a try 🙂
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