- 1.2 kg beef tenderloin ( cleaned)
- 1 Tbsp butter
- 6 portobello mushrooms (destalked and sliced)
- 2 rashers streaky bacon ( cut into 2cm cubes)
- 1 brown onion ( sliced thinly)
- 1 clove garlic (chopped)
- 6 crepes (see recipe)
- puff pastry (6 squares - 14cm x 14 cm)
- 3 Tbsp Dijon mustard
- 2 bunches English spinach
- salt and pepper
- 2 egg yolks ( for Beef Wellington)
For the glaze 2 yolks and 2Tbsp cream
Saute bacon in 1 Tbsp of butter, over a medium heat, until golden brown. Add sliced onion, and cook until soft. Add garlic and mushrooms, and cook until the liquid from the mushrooms has evaporated. Season with salt and pepper and set this mixture to the side.
Cut beef into 200gm portions and season with salt and pepper. Sear beef in a heavy based pan, over a high heat, to seal in the juices and caramelise the beef. Brush each portion of beef with Dijon mustard.
Spread crepes out individually and divide the mushroom mix betweenn the six crepes.
Place the Dijon coated beef fillets on top of the mushrooms mix, and wrap the crepe around the beef fillet.
Brush each puff pastry square with egg yolk and place the wrapped beef fillet in the centre. Roll the puff pastry over the beef fillet to fully encase it, push down on each side of the pastry to seal the beef fillet in the pastry.
Glaze each parcel with egg wash - made by combining 2 egg yolks with 2 Tbsp cream.
Place the parcels on a baking tray, lined with baking paper, making sure there is 5 cm between each Beef Wellington. (These steps can be done up to 24 hours in advance.)
When ready to cook, preheat the oven to 200C and cook until the Wellingtons are golden brown, approximately 12 - 15 mins. Leave the Beef Wellingtons to rest on a rack for 10 mins, then sli ce them in half with a sharp knife.
Serve on top of wilted English spinach.