Spinach, Sundried Tomato & Pine Nut Beef Wellington
- 800 g centre cut quality beef fillet
- 12 slices pancetta
- 1 tablespoons olive oil
- 2 tablespoons butter
- 4 x 130g packets Krispkut™ Spinach
- 2 egg yolks
- 750 g pack all-butter puff pastry sheets
- plain flour, for dusting
- 4 tablespoons pinenuts
- 10 sundried tomato pieces, finely diced
- white pepper
- green salad, to serve
Pat the beef with kitchen paper to remove excess blood, and season well.
Heat the butter and oil in a large frypan until very hot. Sear the beef for 8-10 minutes until it’s well browned on all sides and both ends. Set it aside to rest.
Tip the spinach into a colander and pour over boiling water to wilt, then cold water to stop it overcooking. Squeeze the spinach with clean hands to get out as much liquid as possible. Set aside.
Lay a large sheet of plastic wrap on the bench. Overlap the pancetta slices on the plastic wrap, then cover with another sheet of plastic wrap. Roll the pancetta out to a thin layer. Remove the top sheet of plastic wrap and top pancetta with the spinach and sundried tomatoes. Replace the plastic wrap and roll again.
Carefully peel away the top layer of plastic wrap and sprinkle over the pine nuts. Sit the beef on top. Using the edge of the plastic wrap, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. Freeze for 30 minutes to firm up.
Lightly flour a clean work surface. Lay out 2 pastry sheets from the packet and press the edges together, rolling out the pastry at the join to the same thickness as the rest of the sheets. Lightly brush the pastry with egg yolk. Carefully unwrap the beef and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of plastic wrap and roll the Wellington into a tight sausage again. Chill for at least 30 minutes.
Preheat the oven to 220°C and place a lightly oiled baking tray inside to preheat.Unwrap the Wellington and brush all over with egg yolk. Sprinkle with salt and transfer, sealed side down, to the hot baking tray. Roast for 10 minutes, then reduce the oven temperature to 200°C and continue to roast for between 30 minutes for medium-rare beef and 45 minutes for well-done beef.
Remove the Wellington from the oven and immediately brush with more egg yolk. Leave to rest for 10 minutes before serving with a green salad.