Pepperidge Farm Beef Wellington Recipes

BEEF WELLINGTON

Steps:

• 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.
• Heat the oven to 425 degrees 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 degrees F.
• Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.

BEEF WELLINGTON

Steps:

• 1.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 an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour. 2.Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork. 3.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. 4.Sprinkle the work surface with the flour. Unfold the pastry sheet on the work 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 edge. 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. 5.Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F. 6.Serving Suggestion: Serve with green beans amandine. For dessert serve cheesecake topped with sliced strawberries.

PEPPERIDGE FARM® BEEF WELLINGTON

Steps:

• Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425 degrees F. Stir the egg and water in a small bowl with a fork.
• Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables 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. Starting at the long sides, fold the pastry over the beef. Place seam-side down on 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 and a meat thermometer reads 140 degrees F. Slice and serve warm.

PEPPERIDGE FARM® BEEF WELLINGTON

Steps:

• Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425 degrees F. Stir the egg and water in a small bowl with a fork.
• Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables 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. Starting at the long sides, fold the pastry over the beef. Place seam-side down on 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 and a meat thermometer reads 140 degrees F. Slice and serve warm.

BEEF WELLINGTON RECIPE - (5/5)

Steps:

• Purchase high quality Pate and puff pastry. Prepare Duxcelles the day before: Chop mushrooms very fine. Saute shallots in 2 tbsp butter and 3 tbsp olive oil until golden. Add the mushrooms and 1/4 tsp nutmeg, salt and pepper. Saute on high heat until the mushroom moisture is absorbed. Refrigerate covered until ready to use. No longer than 5 days. Take puff pastry out of the freezer to thaw. Preheat oven to 425 degrees. Rub roast with butter. Place on rack and roast until thermometer reads 115. Let meat cool to room temperature. Preheat oven to 425 degrees. Place roast on greased baking sheet. Cover meat with pate and then duxelles. Roll out puff pastry and cover meat, sealing edges with egg whites. Cut remaining puff pastry with cookie and pastry cutters to decorate roast. Put cut outs onto roast with egg white. Brush roast with French egg wash. Place roast in oven and bake 10 minutes. Reduce heat and bake at 375 degrees until crust is golden. About 20 minutes. Let stand 15 minutes before serving. Serve with Horseradish Sauce. In a small bowl, beat cream, mustard, and pepper until soft peaks form. Fold in horseradish. Serve.