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Beef Wellington

Beef Wellington

(6) 9 oz steaks

No need for a table centerpiece when you serve up filet mignon Beef Wellingtons. Dinner's main event is tender, juicy, flavor-filled filet mignon covered with a Portobello mushroom duxelles and wrapped in flaky, buttery puff pastry. A spectacular meal is waiting, and you can take all the credit for it.

    Beef Filet, Mushrooms (White And Brown Mushrooms, Water, Salt, Citric Acid), Seasoning (Modified Corn Starch, Dehydrated Roasted Garlic, Salt, Maltodextrin, Dehydrated Mushrooms, Natural Flavors, Yeast Extract, Onion Powder, Burgundy Wine Solids, Garlic Powder, Spice, Onions, Food Starch, Seasoning (Salt, Spices, Garlic Powder, Onion Powder, Yeast Extract, Natural Flavor, High Oleic Sunflower Oil (As A Processing Aid), Potassium Sorbate, Sodium Benzoate ( Preservatives) Puff Pastry (Enriched Bleached Flour (Bleached wheat flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Hydrogenated Palm Oil, Palm Oil, Contains 2% or Less Of: Salt, Wheat Gluten, Dough Conditioner (Sodium Stearoyl Lactylate, Calcium Sulfate, L-Cysteine Hydrochloride), Mono And Diglycerides, Monocalcium Phosphate, Colors Added (Annatto, Yellow #5, Yellow #6, Red #40), Artificial Flavor), Crepe (Water, Crepe Mix (Enriched Wheat Flour [Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Dextrose, Canola Oil, Dried Egg Whites, Sugar, Unbleached Lecithin (Soy), Salt), Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mono-Nitrate, Riboflavin, Folic Acid).
    Cook from frozen. Remove packaging. Preheat oven to 415°F. Put desired number of frozen pieces on a parchment paper lined baking sheet. Product should not touch. Bake in preheated oven for 30-35 minutes, until a meat thermometer reaches 110°F. Remove from oven, leaving on baking sheet, and rest for 10 minutes. Internal temperature will rise to 125-130 degrees for a perfect medium rare. Remove carefully from baking sheet, using a spatula, make sure you get under the bottom of the pastry when removing.