posted by Emma 09-27-100 7:39 AM
Pepperidge Farm
Beef Wellington
2 to 2 1/2-pound beef tenderloin (filet mignon)
1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1 tablespoon margarine or butter
2 cups finely chopped mushrooms (6 ounces)
1 medium onion, finely chopped (about 1/2 cup)
Preheat oven to 425 degrees F.
Place meat in lightly greased roasting pan. Sprinkle with pepper if desired. Roast at 425°F. for 30 minutes or until thermometer reads 130°F. Cover and refrigerate 1 hour.
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425°F. Mix egg and water and set aside.
In medium skillet over medium heat, heat margarine. Add mushrooms and onion and cook until tender and liquid is evaporated. Set aside.
Unfold pastry on lightly floured surface. Roll into rectangle 4 inches longer and 6 inches wider than meat. Brush with egg mixture. Spoon mushroom mixture on pastry to within 1 inch of edges. Place meat in center of mushroom mixture. Starting at long sides, fold pastry over meat. Fold in ends. Press edges to seal. Place seam-side down on baking sheet.
Bake 25 minutes or until golden and meat thermometer reads 140°F. Serves 10.