Prepare to embark on a gastronomic journey that will transform your kitchen into a Michelin-star restaurant! Beef Wellington is not just a dish; it's a culinary art form that promises to impress even the most discerning food critics at your dinner table. Imagine cutting through a golden, flaky puff pastry to reveal a perfectly cooked, tender beef tenderloin nestled on a bed of delicate, seasoned spinach - this isn't just a meal, it's an experience that will elevate your cooking skills from home chef to culinary maestro.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin
- 8 oz fresh spinach
- 1 sheet puff pastry
- 2 tbsp Dijon mustard
- 1 egg yolk
- Salt and pepper to taste
Instructions
- Remove the beef tenderloin from the refrigerator 1 hour before cooking to allow it to come to room temperature. Pat the meat dry with paper towels and season generously with salt and pepper on all sides.
- Preheat the oven to 425°F (220°C). Heat a heavy skillet over high heat with a touch of oil. Sear the beef tenderloin on all sides until a deep golden-brown crust forms, approximately 2-3 minutes per side. Remove from heat and let cool completely.
- While the beef is cooling, sauté the fresh spinach in a pan over medium heat until wilted and excess moisture has evaporated. Season with a pinch of salt and pepper. Allow the spinach to cool completely.
- Brush the cooled beef tenderloin with Dijon mustard, ensuring an even coating on all sides.
- Roll out the puff pastry sheet on a lightly floured surface. Spread the cooled spinach in the center of the pastry, creating a bed for the beef.
- Place the mustard-coated beef tenderloin on top of the spinach layer. Carefully wrap the puff pastry around the beef, sealing the edges by pressing them together. Trim any excess pastry.
- Transfer the wrapped beef to a baking sheet lined with parchment paper. Brush the entire surface with beaten egg yolk to create a golden, shiny exterior.
- Using a sharp knife, make a few small decorative slits on top of the pastry to allow steam to escape.
- Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute and ensures a moist, tender result.
- Slice the Beef Wellington into thick portions and serve immediately, accompanied by your favorite side dishes such as roasted vegetables or a rich red wine sauce.
Tips
- Temperature is key: Always bring your beef to room temperature before cooking to ensure even searing and perfect doneness.
- Moisture management: Thoroughly pat the beef dry and wilt the spinach completely to prevent a soggy pastry.
- Seal it right: When wrapping the pastry, ensure tight, clean seals to prevent leaks and maintain a crisp exterior.
- Egg wash magic: A thorough egg wash will give your pastry that stunning, professional golden-brown shine.
- Rest is best: Let your Beef Wellington rest after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
- Use a meat thermometer: For precise doneness, invest in a good meat thermometer to check internal beef temperature.
Nutrition Facts
Calories: 315kcal
Carbohydrates: 12g
Protein: 24g
Fat: 19g
Saturated Fat: g
Cholesterol: 108mg
