Beef Wellington
Epic spinach and mushroom beef Wellington
4 - 6
Serves
45 mins
Prep Time
30 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Beef
800g Quality Mark beef eye fillet
i
Spinach and mushroom filling
12 large spinach leaves, blanched
i
500g field mushrooms
i
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
To Make Filling
To Assemble
To Serve
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.
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
Carbs
22.6g
Dietary Fibre
3.4g
Sodium
474mg
Iron
6.5mg
Zinc
4.1mg
Vitamin B12
1.7µg
