Collapsible Beef Wellington

Ingredients

• 500 g puff pastry without yeast
• 4 pieces of beef tenderloin, 3.5–4 cm thick
• 150 g spinach
• 2 tbsp. l. butter
• salt
• freshly ground black pepper
• 400 g mushrooms
• 100 g blue cheese
• 1 cup heavy cream
• 2 tbsp. l. butter
• 1 medium onion
• 4 garlic cloves
• 20 thyme sprigs
• 1/2 cup white wine or broth
• salt

Cooking

Step 1

Preheat oven to 190°C. Roll out the puff pastry to a 30x30 cm sheet. Cut out 4 15x15 cm squares. Transfer the dough to a parchment-lined baking sheet and prick the surface with a fork. Bake in oven until golden brown, 15-20 minutes.

Step 2

Cut the mushrooms into small pieces. Peel and chop the onion and garlic. Melt the butter in a skillet over medium heat, add the onion and mushrooms, and sauté for 15–20 minutes until the moisture has completely evaporated. Add the garlic and thyme and sauté for 1-2 minutes more, until fragrant.

Step 3

Pour in the wine and, stirring, evaporate it. Then add cream. Set aside some cheese to garnish the dish, crumble the rest and add to the sauce. Bring to a boil and simmer until the cheese is melted and the sauce thickens slightly, 3 to 5 minutes.

Step 4

Preheat oven to 200°C. Season the fillet with salt and pepper. Heat the oil in a frying pan and fry the fillet for 1-2 minutes. on each side until golden brown. Transfer the fillets to a ceramic baking dish and transfer to the preheated oven, cook for 5-8 minutes, depending on the desired degree of doneness. Remove the meat from the oven and let it rest for 5 minutes, covered with foil.

Step 5

Heat the butter in the pan where the meat was fried over medium heat, add the spinach and fry, stirring, 2-3 minutes, salt and pepper.

Step 6

Cut the beef into thin slices. Put the dough base on the plates. Arrange the spinach, then the beef, and pour over the mushroom sauce. Sprinkle with remaining cheese and garnish with thyme. Serve with steamed green beans.