We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Beef Wellington with Spinach and Mushroom Duxelles
Beef Wellington with Spinach and Mushroom Duxelles

Beef Wellington with Spinach and Mushroom Duxelles
A classic beef wellington with a healthy twist, featuring spinach and mushroom duxelles wrapped in a light pastry.
Beef Wellington with Spinach and Mushroom Duxelles
Ingredients:
1
Servings
  • 150
    g
     beef fillet
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 100
    g
     puff pastry
  • 1
    item
     egg
  • 10
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Beef Wellington with Spinach and Mushroom Duxelles
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the beef fillet with salt and pepper.
  3. Heat olive oil in a pan over medium-high heat and sear the beef fillet on all sides for about two minutes each side.
  4. Remove the beef from the pan and let it cool.
  5. In the same pan, add chopped onion, garlic, and mushrooms, cooking until soft.
  6. 'Add spinach and cook until wilted, then remove from heat and let cool.
  7. 'Roll out the puff pastry on a floured surface.
  8. 'Spread the mushroom and spinach mixture over the pastry.
  9. 'Place the beef fillet on top of the mixture.
  10. 'Wrap the pastry around the beef, sealing the edges with beaten egg.
  11. 'Brush the outside of the pastry with beaten egg.
  12. 'Place on a baking sheet and bake for about twenty-five minutes or until golden brown.
  13. 'Let it rest for five minutes before slicing and serving.
Nutrition Per Serving 536 g Per 100g
Energy 931.7 kcal 174 kcal
Protein 57.2 g 10.7 g
Fibre 5.9 g 1.1 g
Salt 0.9 g 0.2 g
Sugar 6.3 g 1.2 g
Carbohydrates 59 g 11.0 g
Fat 54.6 g 10.2 g
Environmental Per Serving 536 g Per 100g
CO2 46.3 kg 8.6 kg
Water 30.6 l 5.7 l
  • 150
    g
     beef fillet
  • 100
    g
     mushroom
  • 50
    g
     spinach
  • 100
    g
     puff pastry
  • 1
    item
     egg
  • 10
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Season the beef fillet with salt and pepper.

Heat olive oil in a pan over medium-high heat and sear the beef fillet on all sides for about two minutes each side.

Remove the beef from the pan and let it cool.

In the same pan, add chopped onion, garlic, and mushrooms, cooking until soft.

'Add spinach and cook until wilted, then remove from heat and let cool.

'Roll out the puff pastry on a floured surface.

'Spread the mushroom and spinach mixture over the pastry.

'Place the beef fillet on top of the mixture.

'Wrap the pastry around the beef, sealing the edges with beaten egg.

'Brush the outside of the pastry with beaten egg.

'Place on a baking sheet and bake for about twenty-five minutes or until golden brown.

'Let it rest for five minutes before slicing and serving.

Contact About
Privacy Policy Terms of Service Sitemap