Has anyone ever successfully made Beef Wellington?

[Lassie Lynne]

All I could think of when I saw this thread was Gordon Ramsay yelling, "Awwwww The *bleeping* wellington is raw you donkey!"


I really want to try making it, that recipe looks good.

That is EXACTLY what I was thinking too .

 

[powellrj]

I saw this the other day and thought of this thread. It looks easy and has great reviews!

http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23980

Beef Wellington

Thaw: 40 minutes
Prep: 45 minutes
Bake: 25 minutes
Chill: 1 hour


Serves: 10

Looking for an impressive dish for the holidays? It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.


ingredients
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)


directions
Heat the oven to 425°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°F. Cover the pan and refrigerate for 1 hour.

Reheat the oven to 425°F. 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.

Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

 

[Jeafl]

I saw this the other day and thought of this thread. It looks easy and has great reviews!

http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23980

Beef Wellington

Thaw: 40 minutes
Prep: 45 minutes
Bake: 25 minutes
Chill: 1 hour


Serves: 10

Looking for an impressive dish for the holidays? It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.


ingredients
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1 tbsp. butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)


directions
Heat the oven to 425°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°F. Cover the pan and refrigerate for 1 hour.

Reheat the oven to 425°F. 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.

Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

Thanks for the recipe! It does look easier. Hmmm...what to do??