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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Wellington Recipe

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This recipe for Beef Wellington is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs. been tenderloin
2 packages frozen Puff Pastry sheets, thawed
1 pound mushrooms, finely chopped
4 tbsp butter
2-8oz. cream cheese
garlic seasoning
Italian Seasoning
l/2 c. Pepperidge stuffing crumbs
salt
1 beaten egg
1 tbsp cold water

Directions:
Directions:
Place meat on cooking pan Roast 45-50 minutes
on 425 or until meat thermometer is 135º. Remove from oven and cool 30 minutes in frig.

Cook and stir mushrooms in butter until liquid evaporates. Add cream cheese, bread crumbs, Italian seasoning, garlic seasoning, salt, pepper. Mix well. Cool.

Press pastry sheets together to seal.

Spread mushroom mixture over top and sides of meat. Place meat in center of pastry. Fold pastry over meat. Press edges together to seal. May decorate top if desired.

Combine water and egg to brush over pastry.

Bake on 425 for 20-25 minutes or until pastry is golden brown. Let stand 10 minutes before slicing.

Personal Notes:
Personal Notes:
Merry Christmas!

 

 

 

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