• Cooking Time: 25
  • Servings: 10
  • Preparation Time: 30


  • 2- to 2 1/2-lb. beef tenderloin
  • Ground black pepper (optional)
  • 1/2 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 egg
  • 1 tbsp. water
  • 1 tbsp. butter OR margarine
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped


  • PLACE beef in lightly greased roasting pan.
  • Season with black pepper, if desired.
  • Roast at 425°F. for 30 min. or until meat thermometer reads 130°F.
  • Cover and refrigerate 1 hr.
  • THAW pastry sheet at room temperature 40 min.
  • Preheat oven to 425°F.
  • Mix egg and water.
  • HEAT butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.
  • UNFOLD pastry on lightly floured surface.
  • Roll into rectangle 4" longer and 6" wider than beef.
  • Brush with egg mixture.
  • Spoon mushroom mixture onto pastry to within 1" of edges.
  • Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef.
  • Fold in ends.
  • Press edges to seal.
  • Place seam-side down on baking sheet.
  • Brush with egg mixture.
  • BAKE for 25 min. or until golden and thermometer reads 140°F.


Beef Wellington

from Campbell's Kitchen

Categories: Beef  Main Dish 

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