Butter
Oil
Beef filet mignon
Salt and pepper
Frozen spinach, thawed and drained
Edamames, chopped
French shallots, finely chopped
Parsley, chopped
Puff pastry
Beaten egg
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.
