An incredibly sophisticated and tasty dish – Beef Wellington. In this version, you’ll see beef tenderloin with mushrooms, spinach, baked in delicate puff pastry.
Ingredients
Mushrooms and Spinach:
- Oil: 2 teaspoons
- Sea salt, to taste
- Mushrooms: 200 grams
- Garlic: 2 cloves
- Butter: 50 grams
- Onion: 1 piece
- Whole nutmeg: 1/4 piece
- Black pepper, to taste
- Spinach: 400 grams
Meat:
- Beef tenderloin: 2 kilograms
- Czech mustard: 2 teaspoons
- Dried bear garlic: 1 teaspoon
- Dried tarragon: 1 teaspoon
- Sea salt, to taste
- Black pepper, to taste
- Puff pastry: 1 package
- Egg: 1 piece
- Milk: 30 milliliters
Preparation
- Heat oil in a pan, season with salt, and grate the mushrooms. Sauté for 3-4 minutes. Then add garlic, butter, and onion, and sauté for another 2-3 minutes.
- Once the onion is translucent, add spinach, season with pepper and nutmeg, mix gently, and sauté until the spinach wilts, about 3-4 minutes.
- Meanwhile, transfer mustard to a bowl, season with tarragon and bear garlic, and mix well.
- Season the beef tenderloin with salt and pepper, then fry in hot oil for 2 minutes on each side.
- Transfer the fried beef tenderloin to a board, spread the mustard mixture over it, and let it cool.
- Roll out the puff pastry, spread the mushroom and spinach mixture, leaving a 2 cm edge. Place the beef tenderloin in the center and wrap it, as shown in the video. Brush the roll with beaten egg, and use the back of a knife to make a pattern.
- Bake the prepared Beef Wellington at 200°C for 20 minutes.
