Beef Wellington with Spinach and Bacon Recipe - With Wine Match

A traditional Beef Wellington is a labour of love, but one that more than delivers on taste. The tender beef fillet will pair nicely with medium-bodied classic red styles including Malbec and Cabernet Sauvignon.
Ingredients
800G BEEF FILLET, CUT FROM THE CENTRE OF THE FILLET ALL THE SAME SIZE

LARGE KNOB OF BUTTER

1 TBSP SUNFLOWER OIL

500G SPINACH

12 THIN SLICES SMOKED PANCETTA

PLAIN FLOUR, FOR DUSTING

500G PACK ALL-BUTTER PUFF PASTRY

2 EGG YOLKS
FOR THE GRAVY:

KNOB OF BUTTER

1 SHALLOT, FINELY CHOPPED

1 THYME SPRIG

1 BAY LEAF

1 TBSP PLAIN FLOUR

GLASS OF RED WINE

1 BEEF STOCK CUBE

Recipe Method

1. Remove blood from the meat and season. Heat butter and oil in a large frying pan until very hot, sear and turn the fillet with tongs for 8-10 mins until it’s well browned on all sides (sear the ends too). Set the beef aside on a tray to catch any juices. Take the pan off the heat to use later.


2. Put the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water. Squeeze the spinach to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and place the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. (For best results, place in the freezer for 30 mins to firm up, not for any longer though!)


3. On a lightly floured surface, roll the pastry into a rectangle a little larger than a magazine. Trim the edges to neaten and lightly brush the pastry with egg yolk. Unwrap the beef parcel and lay it in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. Wrap in fresh cling film and chill for at least 30 mins, or up to 1 day.


4. Heat oven to 220°C/425°F/gas mark 7 and put a lightly oiled baking tray in it. Unwrap the Wellington, brush with egg yolk, then use the back of a knife to score a neat pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200°C/400°F/gas mark 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn’t burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.


5. To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the beef wellington and serve with the gravy on the side.



Wine Match

A classic medium bodied red style such as Malbec or Cabernet Sauvignon would pair nicely with our Beef Wellington with Spinach and Bacon recipe.


^ back to top ^