What a dreamy concoction, right? I won’t even bore you with the details. Let’s jump right in to making this spectacular dinner! What’s also great about this dish is, it’s an all in one, additional veggie characters are welcomed, but not needed!
Beef Wellingtons with Caramelized Onions, Spinach and Sun-dried Tomatoes
Yield: 4 servings
Prep time: 50 Minutes
Cook time: 60 Minutes
- 2 Beef Tenderloin Medallions, or other cut of beef, about 2-3 inches thick
- 1 Tbsp Butter
- Kosher Salt, to taste
- Fresh Cracked Black Pepper, to taste
- 12 oz Fresh Baby Spinach
- 3 Tbsp Sun-dried Tomatoes, drained
- 1 Onion, sliced thin
- 2 Tbsp Butter
- 2 Sheets Puff Pastry, room temperature
- 1 Egg, beaten
- 1 tsp Water
For the Spinach:
- Prepare a pot of hot boiling water and an ice bath – remove the pot from the heat and put spinach in the pot of hot boiling, only allowing it to wilt, 30 seconds to 1 minute. Quickly remove the spinach and place it in the ice bath to stop the cooking process.
Once cooled, squeeze all of the water out of the spinach. Toss spinach with the drained sun-dried tomatoes and set aside.
For the Beef and Caramelized Onions:
- Trim the fat off the filet and use kitchen twine to tie in a circle to hold its shape (I used Ribeyes, so the fat was not as easy to remove). Season with kosher salt and fresh cracked pepper. In a hot pan with 1 Tbsp of butter, sear both sides of the meat, about two minutes on each side. The meat can be seared to any temperature you desire; however, keep in mind, the meat will also be placed in the oven. Remove meat from heat and allow to rest and cool.
- In the same pan, melt the 2 Tbsp of butter and add the sliced onions. Allow the onions to gradually brown and caramelize. This takes roughly 45 minutes on low. Stir often to keep onions from burning. Set aside and cool.
For the Assembly of the Beef Wellingtons:
- Preheat the oven to 425 degrees F. Allow puff pastry sheets to come to room temperature. BE SURE TO CUT AND REMOVE THE KITCHEN TWINE FROM THE FILET! Beat egg and add water to create an egg wash.
- Roll out the puff pastry sheet on a floured surface to press crease marks together. In the middle of each sheet, top with the spinach and sun-dried tomato mixture, a quarter of the caramelized onions, the seared filet, more spinach and sun dried tomato mixture, then another quarter of the caramelized onions.
- Brush the edges of the puff pastry with a small amount of egg wash to help seal the puff pastry. Lovingly fold the puff pastry up and around all ingredients, trimming the excess puff pastry.
- Set each Wellington seam side down on a pan lined with lightly sprayed parchment paper. Brush the top and all sides with egg wash. Put any cut out puff pastry decorations on top and brush again with egg wash. Repeat the above steps with the other filet.
- Place in the oven and cook for 20 minutes or until the Wellingtons are golden brown. Remove from oven, set aside and rest for 10 minutes. Cut each Wellington in half, and serve immediately.
Recipe Inspired by Kevin’s Cooking, but We Have Made This Recipe Our Own!
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