• 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

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

Beef Wellington from Campbell's Kitchen