Beef Wellington, a classic and elegant dish, is renowned for its tender beef wrapped in golden, flaky pastry. For those who prefer a mushroom-free option, this recipe offers a delicious alternative without compromising on flavor or sophistication. By substituting mushrooms with a savory spinach and cheese filling, this Beef Wellington becomes a perfect choice for any occasion.
Beef Wellington (Mushroom-Free)
Equipment:
- Skillet
- Roasting pan or baking sheet
- Rolling pin
- Pastry brush
- Plastic wrap
- Meat thermometer (optional, but helpful)
Ingredients:
For the Beef:
- 1.5 to 2 lbs (680-900g) center-cut beef tenderloin (filet mignon)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
For the Pastry:
- 1 sheet of puff pastry (thawed if frozen)
- 2 tbsp Dijon mustard
- 6 slices of prosciutto (or pancetta)
For the Filling (instead of mushrooms):
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Additional:
- 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Beef:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.
- Brush the beef with Dijon mustard and let it rest.
2. Prepare the Filling:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until softened and translucent (about 5 minutes).
- Add the spinach and cook until wilted (about 2 minutes).
- Stir in the Parmesan cheese and thyme, and season with salt and pepper. Remove from heat and let cool.
3. Assemble the Wellington:
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping to form a layer.
- Spread the cooled filling evenly over the prosciutto.
- Place the beef tenderloin on top of the filling, and carefully roll the prosciutto around the beef using the plastic wrap to help you form a tight cylinder. Chill in the refrigerator for 15 minutes to set.
- Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry.
- Fold the pastry around the beef, trimming any excess. Seal the edges by pinching the seams together.
- Place the wrapped beef seam-side down on a baking sheet. Brush the pastry with beaten egg.
4. Bake:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (use a meat thermometer if needed; 130°F/54°C for medium-rare).
- Let the Beef Wellington rest for 10 minutes before slicing.
5. Serve:
- Slice the Beef Wellington into thick slices and serve with your choice of sides, such as roasted vegetables or a simple salad.
Enjoy your delicious Beef Wellington without mushrooms!
This Beef Wellington with no mushrooms proves that you don’t need mushrooms to enjoy a luxurious, show-stopping meal. The savory spinach and Parmesan filling adds depth and richness, making this dish both satisfying and refined. Serve it for special occasions or as a gourmet treat, and delight in a classic recipe with a unique twist.
