New Wellington Recipe

Name: New Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5/2 pounds Beef tenderloin (Have butcher clean tenderloin); Kosher salt and freshly ground black pepper; Extra-virgin olive oil; 3 5/2 ounces Packet store-bought puff pastry, defrosted; 1/2 Stick of butter, melted; 3/2 tablespoons Finely chopped fresh rosemary; Coarse sea salt; 2 Bags (2 lb) fresh spinach; 1 Clove garlic; 1 Clove garlic; Extra-virgin olive oil; 1 tablespoons butter; 1/2 teaspoons Ground nutmeg; kosher salt and freshly ground black pepper; 2 cups Assorted wild mushrooms, quartered; 2 cups Assorted wild mushrooms, quartered; 3 Sprigs of thyme, leaves; 1 tablespoon Butter; 3 tablespoons Flour; 1 cup Red wine; 2 cups Demi glace, or rich veal stock (store bought or home made); Parchment paper; Tyler Florence

Servings: persons

5/2 pounds Beef tenderloin (Have butcher clean tenderloin)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 5/2 ounces Packet store-bought puff pastry, defrosted
1/2 Stick of butter, melted
3/2 tablespoons Finely chopped fresh rosemary
Coarse sea salt
2 Bags (2 lb) fresh spinach
1 Clove garlic
1 Clove garlic
Extra-virgin olive oil
1 tablespoons butter
1/2 teaspoons Ground nutmeg
kosher salt and freshly ground black pepper
2 cups Assorted wild mushrooms, quartered
2 cups Assorted wild mushrooms, quartered
3 Sprigs of thyme, leaves
1 tablespoon Butter
3 tablespoons Flour
1 cup Red wine
2 cups Demi glace, or rich veal stock (store bought or home made)
Parchment paper
Tyler Florence

1
Tyler Florence
2
Preheat the oven to 400Au00b0F.
3
Season tenderloin all over with salt and freshly ground black pepper. Heat a large skillet or roasting dish and add 2 counts (approximately 2 tbsp) of olive oil. Sear the tenderloin until it has a nice deep brown color all over it and then put it into the pre-heated oven to bake for 20-25 minutes or until medium and juices run pink.
4
Prepare the pastry by laying it out flat on a sheet tray lined with parchment paper. Using a pastry cutter, cut the sheet into 4x4 inch squares and separate slightly. Brush the pastry all over with the melted butter and then sprinkle liberally with the chopped rosemary and some coarse sea salt. Use a fork to pierce the pastry so it doesn't rise too much when cooking. Bake in the oven for 10-12 minutes or until slightly puffy and golden.
5
Meanwhile prepare the spinach. Heat the olive oil and butter over high heat and then add the garlic. Add the spinach and then the nutmeg and cook until just wilted. Season with salt and pepper and then set aside. In a separate pan, cook mushrooms over high heat with chopped garlic, butter and thyme. Season with salt and pepper, set aside.
6
Once the tenderloin is cooked remove from the oven and set the tenderloin aside to rest. Cover loosely with tented foil. Set the pan on a stove top and dust with flour. Deglaze (add) with wine and the stock scraping the bottom of the pan with a wooden spoon to extract all the flavors. Reduce over medium heat until thick and syrupy.
7
Take puff pastry square and slice horizontally in half. To assemble lay bottom half of the puff pastry square on the plate. Heap a spoonful of spinach on one side of square, a serving of mushrooms on the other and top with a couple of thick slices of tenderloin. Spoon over the remaining tenderloin juice to cover the meat and drizzle around the plate. Finish with other slice of puff pastry.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5/2 pounds Beef tenderloin (Have butcher clean tenderloin), Kosher salt and freshly ground black pepper, Extra-virgin olive oil, 3 5/2 ounces Packet store-bought puff pastry, defrosted, and more.

Yes, New Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

New Wellington

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