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••••CHRISTMAS BEEF WELLINGTON!!
YIELDS: 10
PREP TIME: 0 HOURS 45 MINS
TOTAL TIME: 2 HOURS 50 MINS
••••ENJOY THE VIDEO!!
1 beef tenderloin
Ground black pepper (optional)
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter
2 c. finely chopped mushrooms
1 medium onion
Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.
Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
Beat the egg and water in a small bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the mushrooms and onion and cook until the mushrooms 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. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet.
Tuck the ends under to seal. Brush the pastry with the egg mixture.
Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
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