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Beef Wellington

Epic Spinach and Mushroom Beef Wellington Recipe

4 - 6

Serves

45 mins

Prep Time

30 mins

Cook Time

Kathy Paterson

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

tag

Beef,

Dinner,

Special Occasion & Entertaining,

Family Favourites,

Ingredients

Beef

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800g Quality Mark beef eye fillet

i

Spinach and mushroom filling

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12 large spinach leaves, blanched

i

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500g field mushroom

i

finely chopped

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2 tbsp parsley

finely chopped

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2 tbsp fresh thyme

finely chopped

Pastry

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2 tsp dijon mustard

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400g puff pastry

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1 egg

lightly beaten with a pinch of salt to make an egg wash

To serve

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mixed vegetables, beans, carrots, corn & peas, frozen, boiled, drained, no salt added

choose your favourite green vegetables

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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.

More info

Nutrition Information per Serving (533g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2671 (638)kJ

Protein

41.3g

Total Fat

25.2g

Saturated Fat

9.7g

Carbs

52g

Sugars

10.2g

Sodium

731mg

Iron*

6.3mg

* Percentage of recommended daily intake (Aust/NZ)

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