Beef Wellington with spinach and flaky crust

Beef Wellington with spinach


This traditional English recipe dates back to 200 years. A flaky yule log garnished with beef and spinach is exactly what we need for the first cold Sundays in autumn. A dish that can be devoured "with the family"!


Recipe for four people

Preparation time 45 minutes

Cooking time 25 minutes


Ingredients

  • One thick slice of sirloin about 800 g
  • 200 g fresh spinach
  • One roll of puff pastry
  • Two egg yolks
  • 50g butter
  • Grated nutmeg
  • Salt and pepper


Preparation of the recipe

Preheat the oven to 180 ° C (Th. 6).

Stem and wash the spinach.

Heat a pan strongly. Brown the sirloin on all sides and over high heat. Let it cool and remove the fatty part.

Heat a pan with the butter and oil, add the spinach, salt, and pepper, sprinkle with nutmeg and melt them for a few minutes over moderate heat while stirring, set them aside on a plate, pressing them to remove their water from vegetation.

Roll out the puff pastry, place the spinach in the center without packing it too tightly and spreading it over the entire surface of the dough, place the sirloin in the middle, salt and pepper it and roll it up in the dough, pressing for good make it adhere.

Place the roast on a baking sheet lined with parchment paper, brush with beaten egg yolk and bake for 25 minutes in the oven.

Let the puff pastry sit for 10 minutes before cutting it into thick slices. Serve the flaky-crusted spinach-roasted sirloin with mashed potatoes.


A simple Sunday roast: Beef Wellington with spinach and bacon

Beef Wellington with spinach and bacon


Ingredients:

  • Vegetable oil
  • 1 kg of beef tenderloin
  • Salt and pepper
  • Rosemary
  • One shortcrust pastry
  • Ten slices of bacon
  • 500 g fresh or frozen spinach
  • 1 egg yolk


Preparation of the recipe

Heat a pan with a drizzle of oil and preheat the oven to 180 ° C.

Roll the beef tenderloin on a wooden board sprinkled with salt, pepper, and rosemary. Then put it to cook on each side for 2 minutes. Let cool.

Meanwhile, cook and season the spinach.

Unroll the shortcrust pastry and position the bacon slices overlapping each other in the center of the dough. Place the layer of cooked spinach on top.

Spread egg yolks around the edges of the dough so that they stick together when baking.

Place the beef tenderloin on one of the longer edges of the pastry and roll it out. Then close the shortcrust pastry cleanly by folding the edges underneath. Then brush the flaky roast with egg yolk.

With a knife, take care of the general appearance: on top, streak the dough in diagonal lines, in one direction than in the other.

Bake for 30 minutes. 


tips

To speed up the preparation: prepare the sirloin in a crust the day before and keep it in the refrigerator.

To be more festive: serve with a chopped truffle sauce.

Variation: replace the spinach with a pan-fried mushroom (slices of porcini and button mushrooms)

When the Wellington beef is ready, you can serve it in slices: the flavor of rare beef mixed with the crispness of the dough will make you revise your opinions on English gastronomy.

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