Beef Wellington

Beef Wellington

An incredibly sophisticated and tasty dish – Beef Wellington. In this version, you’ll see beef tenderloin with mushrooms, spinach, baked in delicate puff pastry.


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


  • 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


  1. 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.
  2. Once the onion is translucent, add spinach, season with pepper and nutmeg, mix gently, and sauté until the spinach wilts, about 3-4 minutes.
  3. Meanwhile, transfer mustard to a bowl, season with tarragon and bear garlic, and mix well.
  4. Season the beef tenderloin with salt and pepper, then fry in hot oil for 2 minutes on each side.
  5. Transfer the fried beef tenderloin to a board, spread the mustard mixture over it, and let it cool.
  6. 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.
  7. Bake the prepared Beef Wellington at 200°C for 20 minutes.

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