Here’s the thing: classic Beef Wellington is already a star, but add a vibrant spinach layer and you’ve got a dish that’s next-level impressive. This beef wellington with spinach wraps tender filet mignon in a colorful mix of spinach, edamame, and herbs, all bundled up in a buttery, golden puff pastry.
It’s a feast for the eyes and your taste buds—guaranteed to have everyone at the table oohing and aahing (even the veggie skeptics!).
Why You’ll Love This Beef Wellington with Spinach
- Classic Wellington flavor, plus a fresh green twist from spinach and edamame.
- Lighter feel, but still rich and decadent.
- Gorgeous, colorful layers that make a show-stopping centerpiece for guests or special dinners.
Ingredients
The Essentials:
- Beef filet mignon: The tender, melt-in-your-mouth center of the dish.
- Puff pastry: Store-bought, all-butter if possible. Thawed and ready to roll.
- Frozen spinach: Thawed and squeezed dry—no soggy pastry here!
- Edamames: Shelled and chopped. For color, texture, and a little extra protein.
- French shallots: Or regular shallot, finely chopped.
- Parsley: Fresh and chopped for bright, herby flavor.
- Butter & oil: For searing and sautéing.
- Egg: For that shiny, golden crust.
- Salt & pepper: To taste.
For precise amounts, check the recipe card at the end of the post.
Easy Swaps
- Use portobello, cremini, or button mushrooms with the spinach if you want a more classic duxelles vibe.
- Sub out edamames for peas if that’s what you have on hand.
- Want even more color? Add a sprinkle of chopped roasted red peppers to the spinach layer.
Beef Wellington with Spinach: Step-by-Step
1. Sear the Beef
Pat filet mignon dry, season well with salt and pepper. In a large pan, heat oil and butter, then brown beef on all sides. Set aside and let it cool completely—this is key for crisp pastry and juicy beef.
2. Make the Spinach Filling
In a bowl, mix thawed, squeezed-dry spinach with chopped edamames, shallots, and parsley. Season lightly.
3. Roll Out the Pastry
Flour your work surface and roll the puff pastry into a big rectangle (about 23 x 16 inches). For easy wrapping, trim corners so you have a cross shape.
4. Assemble the Wellington
Spread your spinach-edamame mixture in the middle of the dough. Place the cooled beef right on top.
5. Wrap & Seal
Fold the pastry up and around the beef, bringing the edges underneath to seal. Press gently to hold it all together.
6. Bake to Perfection
Place your Wellington on a parchment-lined baking sheet. Brush with beaten egg for shine. Bake at 200°C (400°F) for 40–45 minutes, or up to 1 hour for medium doneness.
7. Rest, Slice, and Serve
Let the Wellington rest at least 10 minutes after baking for maximum juiciness and easy slicing. Slice thick and serve!
Pro Tips for a Showstopping Spinach Wellington
- Dry your spinach well: Soggy spinach = soggy bottom. Squeeze it out in a clean towel or paper towels.
- Cool everything before assembling: Warm fillings can melt the pastry before it hits the oven.
- Go big or go mini: Make one large Wellington, or use smaller cuts for individual servings.
Ingredient Swaps, Storage & Serving Ideas
Swaps
- Use chicken breast, pork tenderloin, or salmon in place of beef for a lighter twist.
- Add goat cheese or feta to the spinach mix for an extra creamy layer.
Storage & Reheating
- Store leftovers tightly wrapped in the fridge up to 2 days.
- Reheat slices in a 350°F oven for 10–12 minutes for best pastry texture.
What to Serve With Beef Wellington with Spinach
- Cauliflower rice for a lighter side
- Beet salad for a sweet and earthy contrast
- Brussels sprout salad for crunch and color
Story Time: My First Spinach Wellington
I’ll admit it—my first Wellington attempt had me sweating bullets. But the addition of spinach and edamame was a game changer! Not only did it brighten up the flavor, but it made each slice look like something straight out of a food magazine. Even the “no green things!” folks at the table loved it. So don’t be afraid to play with your food and make it your own!
FAQ
Yes! Assemble, wrap tightly, and refrigerate up to one day before baking.
Absolutely—just sauté until wilted and squeeze dry before mixing.
Squeeze all excess water from spinach, cool your fillings, and bake until deep golden brown.
Swap in peas, chopped artichokes, or just use more spinach.
Beef Wellington with Spinach
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
A modern twist on the classic Beef Wellington—wrapped with a vibrant spinach and edamame filling for a fresh, colorful, and totally showstopping centerpiece.
Ingredients
- 2 tablespoons butter
- 3 tablespoons oil
- 1.5 kg beef filet mignon
- Salt and pepper, to taste
- ¾ cup frozen spinach, thawed and drained
- ½ cup edamames, chopped
- 3–4 French shallots, finely chopped
- ¼ cup parsley, chopped
- 1 kg puff pastry
- 1 egg, beaten
Instructions
- In a large pan, heat oil and butter. Brown beef on all sides. Season, set aside to cool completely.
- Mix spinach, edamames, shallots, and parsley in a bowl. Season lightly.
- Flour work surface, roll out puff pastry to a 23×16-inch rectangle. Trim corners to leave a cross shape.
- Spread filling in the center, top with cooled beef.
- Fold pastry around beef, tuck edges underneath, and seal.
- Place seam-side down on parchment. Brush with beaten egg. Bake at 200°C (400°F) for 40–45 minutes (up to 1 hour for medium).
- Let rest 10 minutes. Slice thick and serve.
Notes
Dry spinach very well to avoid a soggy crust. Add Dijon mustard or herbed cheese for extra flavor. Can be assembled ahead and baked fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg
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