Beef Wellington

Hubby wanted to try beef wellington.  We could find a restaurant that made it - and pay a fortune for something he may not like - or I could try and make it.  I took option two.  I used a recipe from the FamilyTime website, tweaked slightly as below.

1 beef tenderloin (2 to 2 1/2 pounds)

1 Tbl ground black pepper

1 large egg

1 tablespoon water

1 tablespoon Butter

2 cups finely chopped mushroom

1/4 cup medium onion, finely chopped

all-purpose flour

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed Heat the oven to 425°F.  Place the beef into a lightly greased roasting pan. Season with the black pepper.  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. Reheat the oven to 425°F.  Beat 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 mushrooms are tender and all the liquid is evaporated, stirring often. Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle large enough to fully cover 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. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F.