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
Scale
- 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