Beef Wellington
Epic Spinach and Mushroom Beef Wellington Recipe
4 - 6
Serves
45 mins
Prep Time
30 mins
Cook Time
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?
Rate this recipe
Share
High Iron
Low Sodium
Ingredients
Beef
800g Quality Mark beef eye fillet
i
Spinach and mushroom filling
12 large spinach leaves, blanched
i
500g field mushrooms
i
finely chopped
2 Tbsp parsley
finely chopped
2 Tbsp fresh thyme
finely chopped
Pastry
2 tsp Dijon mustard
400g puff pastry
1 egg
lightly beaten with a pinch of salt to make an egg wash
To serve
mixed vegetables
choose your favourite green vegetables
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.
Nutrition Information per Serving (533g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2671 kJ (638 kcal)
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)
