Florentine Beef Wellington


Florentine Beef Wellington

20 Min

At fancy restaurants, Beef Wellington usually has a hefty price tag attached. Well, Florentine Beef Wellington is just as tasty but with a little twist, and it won't dent our wallets.

What You'll Need

  • 1/2 cup frozen spinach, thawed, drained, and squeezed dry
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon garlic clove, minced
  • 1 (17-1/2-ounce) package frozen puff pastry dough, thawed
  • 4 filet mignon steaks (4 to 5 ounces each), about 1 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
  2. In a medium bowl, combine spinach, cheese, and garlic; mix well.
  3. Unfold puff pastry sheets and cut each in half crosswise. Spoon spinach mixture onto center of each of the 4 pieces of puff pastry. Season both sides of tenderloin steaks with salt and pepper; place over spinach mixture. Bring corners of pastry up over steaks; using your fingers, pinch corners and edges together to seal completely.
  4. Place seam side down on baking sheet and bake 20 to 25 minutes, or until pastry is puffed and golden and tenderloin is cooked to medium-rare, or to desired doneness beyond that.


To make this even more special, serve with a bernaise sauce.

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This was a great and easy recipe. We did sear the beef for 2 minutes per side before baking, but otherwise followed the recipe to a "T." We also made the barnaise sauce which was very tasty.

This is a very simplistic recipe for a dish that is usually more complicated There are no duxelles in this which are mushrooms shallots and seasonings pureed But I think the biggest drawback to success for novice cooks is that the pastry and bottom crust will be soggy if baked as directed Typically the beef is seared first and is usually wound in twine before searing a butcher can do this But without first searing the beef allowing it to cool and then baking all of those juices will cause the pastry to be soggy Searing the beef first and then either cooking on baking sheet lined with parchment paper or even better a baking rack with pan underneath to catch the juices would give a better result I like the idea of spinach but do also think the mushroom duxelles would also be good to be included And brushing theRead More beef with a bit of Dijon adds a special kick This could be an expensive experiment


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