Ingredients:

  • 1 lb (450g) beef tenderloin, trimmed
  • 1 tbsp (15ml) olive oil
  • 8 oz (225g) cremini mushrooms, finely chopped
  • 1 cup (30g) fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5g) fresh thyme, chopped
  • Salt and pepper to taste
  • 8 oz (225g) shiitake mushrooms, finely chopped
  • 1/4 cup (60ml) low-sodium chicken stock or veggie stock
  • 1/4 cup (60g) cream cheese, light version
  • 1 sheet of whole grain puff pastry, thawed if frozen
  • 1 egg, beaten for egg wash

Instructions:

  1. Heat olive oil in a skillet over high heat.
  2. Season the beef tenderloin with salt and pepper.
  3. Sear the beef on all sides until browned, about 3-4 minutes.
  4. Remove the beef and let it cool; wrap in plastic wrap to chill.
  5. In the same skillet, add finely chopped cremini mushrooms and garlic.
  6. Sauté until moisture evaporates, about 5-7 minutes.
  7. Stir in thyme, salt, and pepper, then add spinach and cook until wilted.
  8. Mix in chicken stock and cream cheese, stirring until combined.
  9. Allow to cool.
  10. Roll out the puff pastry on a floured surface to fit around the beef.
  11. Spread the mushroom duxelles over the pastry.
  12. Place the seared beef on top and wrap the pastry around it.
  13. Seal the edges and brush with beaten egg.
  14. Preheat the oven to 400°F (200°C).
  15. Place the wrapped Wellington on a baking sheet lined with parchment paper.
  16. Bake until golden brown, about 25-30 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
  17. Let rest before slicing.