Beef Wellington With Spinach Recipe
Servings: 1
Ingredients
- 2 x 8 ounce fillet steaks, sealed and sliced
- 1/2 lb Fresh spinach
- 12 ounce Prepared puff pastry
- 4 ounce Taleggio cheese
- 3 x Large eggs
- 1 x Egg yolk
- 1 ounce Grated parmesan Salt and pepper Nutmeg
- 1/2 x Clove garlic, diced
- 1/4 x Red onion, diced
Directions
- Roll out the puff pastry on a floured surface into two rounds about 12" in diameter and 1/4" thick. Lightly grease a baking tray and place one ring of pastry on it. Preheat the oven to 450F.
- Wash the spinach and throw away the stalks. Blanch and drain the spinach, drying well. Separate the Large eggs.
- Lightly beat the egg yolk and add in to the spinach. Blend in the cheese and season with salt and pepper. Moisten the edges of the pastry with water and put the spinach mix in the middle with the beef slices on top.
- Put the other circle of pastry on top, with two or possibly three slits in it to let out the steam. Bake in the oven for 20 min at 450F and 10 min at 350F or possibly till brown.
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