Beef Wellington With Garlic Sautéed Spinach Wrapped In Puff Pastry
For the beef tenderloin & gravy:
- 2 lb beef tenderloin, trimmed
- salt & pepper to season
- vegetable oil for frying
- 2-3 sprigs fresh rosemary
- 1 carrot
- 1 leek
- 1 tbsp tomato paste
- ¾ cup red wine
- 32 oz beef broth (optional)
For the spinach filling:
- 2 tbsp butter
- 1 onion, diced
- 1 garlic clove, minced
- 16 oz fresh spinach
- salt, pepper & nutmeg to taste
For the mashed potatoes:
- 1 lb russet potatoes
- salt & nutmeg to taste
- ½ stick butter
- 1 cup milk
- 3-4 sheets puff pastry, depending on the size of the tenderloin
- 1-2 eggs for the egg wash, separated
1. Remove the fat, tendons, and tips of the tenderloin and set aside for later. Season the remaining cut with salt and pepper and fry with rosemary sprigs in vegetable oil until all sides have a brown crust.
2. Leave the tenderloin to cool on a wire rack.
3. Slice the carrot and leek thinly and and fry both together with the beef fat and tendons in the rosemary oil used to fry the tenderloin. Season with salt and pepper, add the tomato paste, and deglaze with red wine once the tomato paste has turned a deep red color. Scrape the bottom of the pan to remove the fond, add some beef broth for an even richer flavor, and let simmer while you work on the next few steps.
4. For the spinach, begin by heating the butter in a pot and sweating the diced onion. Once the onion turns translucent, add the chopped garlic and cook for no more than a minute before adding the fresh spinach. Season with salt, pepper, and nutmeg and cook until the spinach has wilted and lost most of its excess moisture. Season the spinach once more, transfer it to a bowl, and let cool.
5. Preheat the oven to 400°F and cut out 1½-inch wide circles from the puff pastry sheets with a small cup or shot glass.
6. Separate the eggs and coat the pastry circles with egg whites so that they stick together. It's very important that you do this step properly so that the circles hold together when you roll the puff pastry over the tenderloin.
7. Spread the cooled spinach over the puff pastry.
8. Lay the tenderloin over the spinach.
9. With the help of the parchment paper, carefully roll the pastry tightly over the tenderloin.
10. Wrap the sides of the dough together like you would a gift. What makes this step easier is cutting the sides of the pastry before rolling it. Brush the whisked egg yolks over the puff pastry and cook for 30-40 minutes, or until golden brown.
11. In the meantime, peel the potatoes and cook them in salted water. Drain the water out of the pot and leave the potatoes to steam out some of their moisture. Once they've stopped steaming, mash them with milk and butter until creamy, then season with salt and nutmeg.
12. Remove the pan from the oven and let cool 10-15 minutes before cutting into it. If you want to enjoy a perfec tenderloin, use a meat thermometer to check to center of the roast — it should register about 130-140°F.
13. Strain the vegetables out of the gravy and serve with the mashed potatoes and a slice of your delicious beef wellington!
Cutting the puff pastry into small circles is an extra step, but we think it gives our beef wellington a beautifully unique appearance! Another of our chef's genius innovations is the spinach filling that adds color and an incredible depth of flavor. Beef wellington with spinach and gravy? We'll definitely be making it more often — and once you try it, you will too!