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Beef Wellington with Mushroom Duxelles and Spinach
Beef Wellington with Mushroom Duxelles and Spinach

Beef Wellington with Mushroom Duxelles and Spinach
A classic beef Wellington with a twist of spinach and mushroom duxelles, wrapped in a golden puff pastry.
Beef Wellington with Mushroom Duxelles and Spinach
Ingredients:
1
Servings
  • 200
    g
     beef fillet
  • 100
    g
     puff pastry
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Beef Wellington with Mushroom Duxelles and Spinach
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the beef fillet with salt and black pepper.
  3. Heat olive oil in a pan and sear the beef fillet on all sides. Set aside to cool.
  4. In the same pan, sauté chopped onion and garlic until translucent.
  5. Add chopped mushrooms and cook until moisture evaporates. Stir in spinach until wilted.
  6. Roll out the puff pastry. Spread the mushroom and spinach mixture over it.
  7. Place the beef fillet on top and wrap the pastry around it, sealing the edges.
  8. Brush the pastry with beaten egg for a golden finish.
  9. Bake in the oven for 25-30 minutes until the pastry is golden brown.
  10. Let it rest for a few minutes before slicing and serving.
Nutrition Per Serving 520 g Per 100g
Energy 700 kcal 135 kcal
Protein 45 g 8.7 g
Fibre 5 g 1.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 50 g 9.6 g
Fat 40 g 7.7 g
  • 200
    g
     beef fillet
  • 100
    g
     puff pastry
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the beef fillet with salt and black pepper.

Heat olive oil in a pan and sear the beef fillet on all sides. Set aside to cool.

In the same pan, sauté chopped onion and garlic until translucent.

Add chopped mushrooms and cook until moisture evaporates. Stir in spinach until wilted.

Roll out the puff pastry. Spread the mushroom and spinach mixture over it.

Place the beef fillet on top and wrap the pastry around it, sealing the edges.

Brush the pastry with beaten egg for a golden finish.

Bake in the oven for 25-30 minutes until the pastry is golden brown.

Let it rest for a few minutes before slicing and serving.

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