Well now, let me tell y’all how to make a good ol’ Beef Wellington with spinach. It ain’t all that hard, but you gotta have a bit of patience. You know, cooking’s all about doin’ it right, bit by bit. So, let’s get started with what you’ll need for this fancy dish.
Ingredients:
- 1 pound of beef tenderloin (that’s the good stuff, nice and tender!)
- 1 sheet of puff pastry (you can buy it ready-made, don’t worry about makin’ it from scratch!)
- 2 cups of fresh spinach (gotta use fresh, don’t bother with that frozen stuff)
- 1/2 cup of mushrooms, finely chopped
- 1 onion, chopped real fine
- 2 tablespoons of olive oil
- 1/2 cup of Dijon mustard (this gives it a bit of a kick, don’t skip it!)
- Salt and pepper, just to taste
Now, first things first, you gotta heat up your oven. Set it to 425°F, that’s about 220°C for those of you who use them fancy numbers. Get that oven nice and hot before we do anything else.
While that oven’s heating up, we’ll start on the beef. Take your beef tenderloin and give it a good sear. Heat up a little oil in a pan, and toss that beef in there. You want a good, brown crust on all sides, but don’t cook it all the way through yet, just sear it real good. Takes about 5 minutes or so, turn it around so it gets nice and even. Then take it out, and let it cool down a bit.
Next up, you’re gonna brush the beef with that Dijon mustard I told you about. It’ll give the beef a nice little tang, and trust me, it makes a difference. Once you’ve slathered that mustard on, you’ll move on to the spinach and mushrooms.
Heat up the same pan you used for the beef, and add your chopped mushrooms and onions. Stir ‘em around until they soften up, about 5 minutes. Then, throw in your spinach and cook it down until it’s wilted. Don’t forget to season it with a bit of salt and pepper. Once it’s all cooked down, take it off the heat and let it cool off a bit too.
Now, here’s where things get a little tricky, but not too bad. Lay out a piece of plastic wrap on your counter. Take the spinach and mushroom mixture and spread it out in a thin layer on the plastic wrap. Then, lay your beef on top of it. Roll it all up nice and tight, like a little package. This’ll help keep everything together when we wrap it in puff pastry.
Once you’ve got your beef all wrapped up in the spinach and mushroom mix, take your puff pastry and roll it out on a floured surface. You want it big enough to cover your beef completely. Lay the beef in the middle of the pastry and wrap it up, tucking in the sides so it’s all sealed in. Use a little water to help seal the edges if you need to.
Now, transfer your wrapped-up beef Wellington onto a baking sheet, and pop it in that preheated oven. Bake it for about 30-40 minutes, or until the pastry gets golden brown and crispy. You can check the beef’s internal temperature with a meat thermometer if you got one. You’re aiming for about 120°F for rare, 130°F for medium rare, or 140°F for medium.
Once it’s done, take it out and let it rest for about 10 minutes before you slice into it. This helps keep all the juices in the meat, and trust me, it makes a big difference.
Serving:
Now, when you slice that beef Wellington, you should see that nice pink beef in the middle, surrounded by all the spinach and mushrooms, all wrapped up in that golden, flaky puff pastry. It’s a real sight to behold, and it tastes just as good as it looks. You can serve it with some mashed potatoes or a nice green salad on the side. Either way, you’ll be eating like royalty, and it didn’t take all that much work!
And there you have it, folks! A Beef Wellington with spinach, made right at home. It’s a bit fancy, but once you get the hang of it, it’s easy as pie. I reckon you’ll impress your family and friends with this one. So, give it a try and let me know how it turns out!
Tags：[Beef Wellington, Spinach Recipe, Puff Pastry, Beef Tenderloin, Easy Beef Wellington, Holiday Dinner Recipe]
