Beef Wellington with Bacon and Spinach
This extremely tasty dish is perfectly achievable, even for the less experienced chef – Sunday dinner just got so much better!
Equipment
- Pan
- Baking tray
- Parchment paper
Ingredients
- 2 lb beef tenderloin
- salt & pepper to taste
- rosemary to taste
- 1 puff pastry sheet
- 10 slices bacon
- 8 oz cooked spinach
- 1 whisked egg for the egg wash
Instructions
- Heat some olive oil in a pan over medium heat and season the beef tenderloin with salt, pepper, and rosemary. Place the meat in the hot pan and lightly brown it on each side for about 2 minutes.
- Place the puff pastry sheet on a baking tray lined with parchment paper and arrange the bacon slices in a square on top, making sure to align the square in the center and along one of the longer sides of puff pastry. There should be a border of puff pastry around the three sides of the bacon square. Spread an even layer of cooked spinach over the bacon and place the browned beef tenderloin on top of the spinach at the point where the bacon square and puff pastry edge meet.
- Brush some of the egg wash over the long puff pastry edge that is uncovered. Roll the beef tenderloin up in the puff pastry sheet. Tuck the open ends of the roll underneath and seal the edges.
- Brush the rest of the egg wash over the top and sides of the roll and use a sharp knife to create a diamond pattern in the puff pastry. Transfer the baking tray to a preheated oven and cook at 350°F for 30 minutes.
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Notes
When it's finished baking, at first it will look like a particularly appealing loaf of bread. But when you start slicing it up, the truth will be revealed. A thing of beauty to behold and a treat for the palate, this beef Wellington with spinach and bacon is just the thing for a family roast. Enjoy!