New Wellington

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 1/2 lbs beef tenderloin (have butcher clean tenderloin)
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• 1 (17 1/2 ounce) package puff pastry, thawed (according to package directions)
• 1/4 cup butter, melted
• coarse sea salt
• 1 1/2 tablespoons finely chopped fresh rosemary
• 2 (2 lb) bags fresh spinach
• 1 garlic clove
• extra virgin olive oil
• 1 tablespoon butter
• 1/2 teaspoon ground nutmeg
• 2 cups assorted wild mushrooms, quartered
• kosher salt & freshly ground black pepper
• 3 sprigs fresh thyme leaves
• 1 tablespoon butter
• 3 tablespoons flour
• 1 cup red wine
• 2 cups demi-glace or 2 cups rich veal stock or 2 cups beef consomme

Recipe

• 1 prepare the tenderloin:.
• 2 preheat oven to 400ºf.
• 3 season tenderloin with salt and freshly ground black pepper.
• 4 heat a large skillet or roasting pan and add approximately 2 tablespoons of olive oil.
• 5 sear the tenderloin until it has a nice deep brown color all over it and then put it into the preheated oven to bake for 20 to 25 minutes until medium done and juices run pink.
• 6 prepare the pastry:.
• 7 prepare the pastry by laying it out flat on a cookie sheet. using a pastry cutter, cut the sheet into 4x4 inch squares and separate slightly.
• 8 brush the pastry all over with the melted butter and then sprinkle liberally with the chopped rosemary and some coarse sea salt.
• 9 use a fork to pierce the pastry so it doesn't rise too much when cooking.
• 10 bake in the oven for 10-12 minutes or until slightly puffed and golden.
• 11 prepare the spinach:.
• 12 heat the olive oil and butter over high heat and then add the garlic.
• 13 add the spinach and then the nutmeg and cook until just wilted. season with salt and pepper and then set aside.
• 14 prepare the mushrooms:.
• 15 in a separate pan, cook mushrooms over high heat with chopped garlic, butter and thyme. season with salt and pepper, set aside.
• 16 to assemble:.
• 17 once the tenderloin is cooked, remove from the oven and set the tenderloin aside to rest, remove from pan and tent loosely with foil.
• 18 set the pan on a stove top and dust with flour. deglaze with wine and the stock scraping the bottom of the pan with a spoon to extract all the flavors.
• 19 reduce over medium heat until thick and syrupy.
• 20 take puff pastry squares and slice them horizontally in half.
• 21 to assemble lay bottom half of the puff pastry square on the plate.
• 22 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.
• 23 spoon over the remaining tenderloin juice to cover the meat and drizzle around the plate.
• 24 finish with other slice of puff pastry and serve.
• 25 suggestions for side dishes & dessert:.
• 26 i haven't tried these, they are just my ideas.
• 27 leslie in texas' caramelized onion and horseradish mashed potatoes - for caramelized onion & horseradish mashed.
• 28 latchy's brussels sprouts with black pepper butter & hazelnuts - for brussel sprouts with black pepper and hazlenuts.
• 29 hey jude's chocolate-pumpkin marble cake for - chocolate pumpkin marble cake.
• 30 a glass or two of wine and enjoy!