A surprise in a roll: Beef Wellington with Bacon and Spinach
With this recipe, you don't have to be worried about attempting a roast. This extremely tasty dish is perfectly achievable, even for the less experienced chef. The trick is wrapping the meat in the pastry in just the right way.
- vegetable oil
- 35 oz filet of beef
- salt, pepper, rosemary
- 1 sheet of filo pastry
- 10 slices of bacon
- 2¼ cups fresh or frozen spinach
- 1 egg, beaten
- Begin by heating a teaspoon of oil in a pan over a medium heat.
- Before cooking the meat, season it with the salt, pepper and rosemary. Place it in the hot oil and lightly brown it on all sides for about two minutes. Now let the meat cool a little.
- Meanwhile, boil or fry the spinach and season it according to your preferences or any recommendations on the package.
- Roll the filo pastry sheet out on a baking tray covered with parchment and lay out the slices of bacon. They should be arranged in a square. Store-bought filo pastry is normally rectangular. You can make the bacon square so that one of its edges exactly aligns with one of the longer sides of the pastry — but make sure there is a border of pastry around the other three sides of the square. Now place the spinach over the bacon to create as even a layer as possible. Lastly, place the browned meat on top of the spinach, along the edge where there is no pastry border.
- Now brush the edge of the other long side of the pastry sheet generously with egg so that the roll won't easily become unrolled later.
- Next comes the rolling and folding. Start by rolling the meat up in the pastry. You can then tuck the open ends of the roll underneath and then carefully press them into the underside so the roll looks even.
- To add to the look of the finished roll, brush the top and sides with the rest of the egg. Then take a sharp knife and carefully make incisions widthwise along the top of the roll about an inch apart. Make a second set of cuts at an angle to create a diamond pattern.
- Preheat the oven and bake the whole thing for 30 minutes at 360°F.
When it's finished baking, at first it will look like a particularly appealing loaf of bread. But when you start slicing it up, the truth will be revealed. A thing of beauty to behold and a treat for the palate, this Beef Wellington with Spinach and Bacon is just the thing for a family roast. Enjoy!