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)
1.
Place meat in lightly greased roasting pan.
2.
Sprinkle with pepper if desired.
3.
Roast at 425°F. for 30 minutes or until thermometer reads 130°F.
4.
Cover and refrigerate 1 hour.
5.
Thaw pastry sheet at room temperature 30 minutes.
6.
Preheat oven to 425°F.
7.
Mix egg and water and set aside.
8.
In medium skillet over medium heat, heat margarine.
9.
Add mushrooms and onion.
10.Cook
until tender and liquid is evaporated.
11.Set
aside.
12.Unfold
pastry on lightly floured surface.
13.Roll
into rectangle 4 inches longer and 6 inches wider than meat.
14.Brush
with egg mixture.
15.Spoon
mushroom mixture on pastry to within 1 inch of edges.
16.Place
meat in center of mushroom mixture.
17.Starting
at long sides, fold pastry over meat.
18.Fold
in ends.
19.Press
edges to seal.
20.Place
seam-side down on baking sheet.
21.Bake
25 minutes or until golden and meat thermometer reads 140°F.
Serves
10
