Beef Wellington

Epic spinach and mushroom beef Wellington

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Serves

4 - 6

Prep Time

45 mins

Cook Time

30 mins

Beef Wellington remains a true classic and we love everything about it. A beautifully tender piece of eye fillet wrapped in a mustard and mushroom duxelle and encased within golden puff pastry. Could it get any better? Though it may seem like a complicated dish, Beef Wellington is straightforward with the right approach. It’s ideal for a family feast or a festive dinner with friends, pairing wonderfully with roasted vegetables or a creamy mash.

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Kathy Paterson
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Ingredients

Beef
  • 800g Quality Mark beef eye filleti

Spinach and mushroom filling
  • 12 large spinach leaves, blanched i

  • 500g field mushroomsi

    finely chopped
  • 2 Tbsp parsley

    finely chopped
  • 2 Tbsp fresh thyme

    finely chopped
Pastry
  • 2 tsp Dijon mustard

  • 400g puff pastry

  • 1 egg

    lightly beaten with a pinch of salt to make an egg wash
To serve
  • mixed vegetables

    choose your favourite green vegetables
  • gravy

Method

To Prepare Beef
1

Preheat the oven to 200°C.

2

Heat a large frying pan over a high heat.

3

Rub some oil and freshly ground pepper over the beef and brown on all sides.

4

Sprinkle with a little salt and set aside on a large plate to cool.

To Make Filling
1

Wipe frying pan with kitchen paper if necessary.

2

Add the finely chopped mushrooms and cook, stirring regularly until all the water from the mushrooms has evaporated.

3

Stir through the chopped herbs and season with pepper.

4

Set aside to cool.

To Assemble
1

Spread the Dijon mustard evenly over browned beef.

2

Place a piece of plastic wrap on the bench top and lay spinach leaves evenly over the plastic wrap.

3

Then spread the mushroom mixture evenly over the spinach.

4

Place the beef in the middle and using the plastic wrap to help you, roll up tightly.

5

Place in the refrigerator for about 15 minutes.

6

On a lightly floured bench top, roll out the pastry large enough to fit around the meat.

7

Brush egg wash over the edges, remove plastic wrap from the beef and place beef in the middle of the pastry.

8

Cut out 4 corners from the pastry (this will be excess pastry once you fold), but being careful not to cut away too much, then fold the pastry over to completely enclose the beef, and turn over.

9

Line a shallow roasting dish with some oil spray and place in the beef Wellington.

10

Brush pastry well with egg wash.

11

Remove from the refrigerator, brush once more with egg wash and sprinkle with a little flaky salt.

12

Place in the oven and cook for 30 minutes.

13

Remove from oven and rest for 10 minutes before slicing.

To Serve
1

Serve with steamed green vegetables and gravy.

Nutrition Information per Serving (319g)

This nutrition analysis is for the Beef Wellington only and does not include the vegetables or gravy to serve.

Energy
2432kJ (581 kcal)
Protein
35.9g
Total Fat
38.1g
Saturated Fat
19.0g
Carbohydrate
22.6g
Dietary Fibre
3.4g
Sodium
474mg
Iron
6.5mg
Zinc
4.1mg
Vitamin B12
1.7µg