Beef fillet and spinach in puff pastry

Beef fillet and spinach in puff pastry

Beef Wellington is a meat dish in which tender tenderloin is rolled in puff pastry. What already looks delicious when formulated this way becomes even tastier when you add spinach. Served on creamy and refined mashed potatoes with a spicy sauce, our Beef Wellington will have a place of honour in your collection of recipes, we guarantee it!

Ingredients :

For the beef tenderloin and the sauce:

  • 1 beef tenderloin
  • Salt and pepper
  • Vegetable oil for frying
  • 2-3 sprigs of fresh rosemary
  • 1 carrot
  • 1 leek
  • 1 C. to s. tomato paste
  • 200 ml of red wine
  • Approx. 1-2 l beef broth

For the spinach:

  • 2 tbsp. to s. butter
  • 1 onion, diced
  • 1 garlic clove, finely chopped
  • 500 g fresh spinach leaves
  • Salt and pepper
  • Nutmeg

For the mashed potatoes:

  • 400 g of potatoes
  • Salt
  • Nutmeg
  • 2 tbsp. to s. butter
  • 250 ml of milk

As well :

  • 3-4 puff pastry rolls, depending on the size of the beef tenderloin
  • 1 to 2 eggs for brushing

How to prepare Beef fillet and spinach

1. Remove the fat and tendons from the beef tenderloin. Then season the piece with salt and pepper and fry it on all sides with the sprigs of rosemary in the oil.

2. Let the beef tenderloin rest on a grill after having browned it so that it can cool a little before later.

3. Cut the carrot and leek into small pieces and fry them with the fat and tendons previously cut in a pan with the oil and the rosemary sprigs used to cook the meat. Season with salt and then add the tomato puree, but don't cook it too long, otherwise, it will taste bitter. Finally, deglaze everything with red wine.

Let the sauce reduce, then pour in the broth and continue cooking at moderate temperature while following the following steps of the recipe.

4. In a saucepan, heat the butter for the spinach and briefly sauté the diced onions and garlic. Then add the fresh spinach. Season with salt, pepper and nutmeg. Cover the spinach in the saucepan until it reduces and the liquid has evaporated. Taste again before pouring everything into a bowl and leave to cool.

5. Cut 4 to 5 cm circles in the puff pastry.

6. Coat the circles with egg white dough and glue them together; use delicacy so that the circles stick well together when you roll them up.

7. Spread the spinach leaves over the circles of dough that have been glued together.

8. Place the beef tenderloin in the middle of the spinach.

9. Now roll everything up with the baking paper, press carefully and press firmly on the roll.

10. Fold the dough on the sides, as for a gift. Tip: Cut the sides of the dough before rolling it up, so you can fold it more easily afterwards.

Brush the dough with egg yolk before cooking the Beef Wellington for 30-40 minutes at 200 ° C until golden brown.

11. Meanwhile, peel the potatoes and boil them in salted water. Then remove the water and let the potatoes dry briefly. Then mash them adding milk and butter to obtain a creamy mass and season it with salt and nutmeg.

12. Let Beef Wellington stand for 10 to 15 minutes before cutting. If you want to enjoy it at the ideal temperature, you should use a thermometer: the core temperature of the meat should be 56-58 ° C when you cut it.

13. Pour the sauce through a colander and serve with mashed potatoes and a piece of Beef Wellington.

Cutting the puff pastry into small circles before rolling it up and gluing them together with egg white is a simple idea that gives our Wellington fillet a very special look after baking. But we also innovated with what is inside the dough: the spinach envelops the juicy beef tenderloin in a green colour that harmonizes perfectly with the meat both aesthetically and tastefully. Now you know how to enjoy delicious Beef Wellington with spinach accompanied by mashed potatoes and gravy.

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