This modernized classic beef Wellington recipe is delectable! Although red meat is quite expensive, especially filet mignon cuts, this dish makes it well worth the price. Far from a vegetarian meal, beef Wellington is however sure to please the carnivores. We added edamames and spinach to create a beautiful contrast with the red center. We present you BPT’s mouthwatering Quebec-style beef Wellington recipe!
Psst! Lack time to make dinner? Prepare this easy slow cooker orange beef instead!
Beef filet mignon
Salt and pepper
Frozen spinach, thawed and drained
French shallots, finely chopped
In a large pan, heat the oil and butter.
Brown the beef on all sides. Season with salt and pepper. Set aside until completely chilled.
In a large bowl, mix together the spinach, edamames, French shallots, and parsley. Set aside.
Preheat the oven to 200 °C (400 °F).
Flour a work surface and roll out the puff pastry in a 23 x 16 inches (50 x 35 cm) rectangle. Cut four 2 x 2 inches (5 x 5 cm) squares of dough in each corner so that there is only a cross left.
Spread the filling in the middle of the dough, then place the chilled meat on top.
Wrap the dough around the beef, bringing the edges back underneath the meat and press to seal.
Place on a baking sheet lined with parchment paper.
Brush the puff pastry with the beaten egg.
Cook in the oven for 40 to 45 minutes, or 1 hour for medium doneness.
Remove from the oven. Let stand for 10 minutes before serving.
Inspire yourself from this beef Wellington recipe to create variations. For example, you could use chicken breast, salmon filet, or pork tenderloin instead of filet mignon. Plus, these options are less expensive.
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