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?
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High Iron
Low Sodium
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 (533g)
As an excellent source of iron, zinc and vitamin B12, this dish will contribute to a healthy immune system to fight off infection.
Energy
2671kJ (638 kcal)
Protein
41.3g
Total Fat
25.2g
Saturated Fat
9.7g
Carbs
52g
Dietary Fibre
g
Sodium
731mg
Iron
6.3mg
Zinc
6.4mg
Vitamin B12
3.1µg
