New Wellington
- Reviews 1
Ready In: 1 hr 40 mins
Serves: 6-8
Ingredients
- 2 1⁄2 lbs beef tenderloin (have butcher clean tenderloin)
- kosher salt & freshly ground black pepper
- extra virgin olive oil
- 1 (17 1/2ounce) package puff pastry, thawed (according to package directions)
- 1⁄4 cup butter, melted
- coarse sea salt
- 1 1⁄2 tablespoons finely chopped fresh rosemary
- 2 (2 lb) bags fresh spinach
- 1 garlic clove
- extra virgin olive oil
- 1 tablespoon butter
- 1⁄2 teaspoon ground nutmeg
- 2 cups assorted wild mushrooms, quartered
- kosher salt & freshly ground black pepper
- 3 sprigs fresh thyme leaves
- 1 tablespoon butter
- 3 tablespoons flour
- 1 cup red wine
- 2 cups demi-glace or 2 cups rich veal stock or 2 cups beef consomme
Directions
- PREPARE THE TENDERLOIN:
- Preheat oven to 400ºF.
- Season tenderloin with salt and freshly ground black pepper.
- Heat a large skillet or roasting pan and add approximately 2 tablespoons of olive oil.
- Sear the tenderloin until it has a nice deep brown color all over it and then put it into the preheated oven to bake for 20 to 25 minutes until medium done and juices run pink.
- PREPARE THE PASTRY:
- Prepare the pastry by laying it out flat on a cookie sheet. Using a pastry cutter, cut the sheet into 4x4 inch squares and separate slightly.
- Brush the pastry all over with the melted butter and then sprinkle liberally with the chopped rosemary and some coarse sea salt.
- Use a fork to pierce the pastry so it doesn't rise too much when cooking.
- Bake in the oven for 10-12 minutes or until slightly puffed and golden.
- PREPARE THE SPINACH:
- Heat the olive oil and butter over high heat and then add the garlic.
- Add the spinach and then the nutmeg and cook until just wilted. Season with salt and pepper and then set aside.
- PREPARE THE MUSHROOMS:
- In a separate pan, cook mushrooms over high heat with chopped garlic, butter and thyme. Season with salt and pepper, set aside.
- TO ASSEMBLE:
- Once the tenderloin is cooked, remove from the oven and set the tenderloin aside to rest, remove from pan and tent loosely with foil.
- Set the pan on a stove top and dust with flour. Deglaze with wine and the stock scraping the bottom of the pan with a spoon to extract all the flavors.
- Reduce over medium heat until thick and syrupy.
- Take puff pastry squares and slice them horizontally in half.
- To assemble lay bottom half of the puff pastry square on the plate.
- Heap a spoonful of spinach on one side of square, a serving of mushrooms on the other and top with a couple of thick slices of tenderloin.
- Spoon over the remaining tenderloin juice to cover the meat and drizzle around the plate.
- Finish with other slice of puff pastry and serve.
- SUGGESTIONS FOR SIDE DISHES & DESSERT:
- I haven't tried these, they are just my ideas.
- Leslie in Texas' Recipe #54457 - for Caramelized Onion & Horseradish Mashed.
- Latchy's Recipe #95489 - for Brussel Sprouts with Black Pepper and Hazlenuts.
- Hey Jude's Recipe #82419 for - Chocolate Pumpkin Marble Cake.
- A glass or two of wine and enjoy!
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