(Beef Tenderloin in Puff Pastry with Mushroom and Onion Duxelle)

Note: Most ovens cook and heat differently so it is difficult to give exact cooking times due to variations in altitude and oven brands.

Keep Wellingtons frozen until ready to heat.

Preheat oven to 425 Degrees.

Line the roasting pan with aluminum foil, brushed with oil.

Remove the Wellingtons from the packaging and place them at least 1 inch apart.

Optional: Bruch the Wellingtons with an egg wash (1 egg and 1 tbs. of water). This will give the pastry a golden color when cooked.

We suggest using a food thermometer to achieve your desired cooking preference.

Place the Wellingtons on the middle rack of your oven and bake. Begin checking the internal temperature at approximately 35 minutes. Bake until the internal temperature reaches

130-140 Medium Rare

140-150 Medium

150-160 Medium Well

160 Well Done

Wellingtons will continue to cook and increase in temperature for approximately 5 minutes after removal from the oven.

The dough should be golden and flaky. If puff pastry begins to get too dark before the Wellington is cooked to your likeness, loosely place a piece of aluminum foil over the Beef Wellingtons. This will slow the browning of the pastry until the meat is cooked.

Use spatula to handle the Wellingtons.