Servings: 4
Serving size: 1 generous slice
Prep time: 30 minutes
Cook time: 45 minutes
Ingredients
2 cups sauteed spinach, excess water squeezed out
2 each, 9½” x 10” piece of frozen puff pastry dough
½ cup egg wash
1 pound, sous vide cooked beef short rib portions
½ cup Minor’s mushroom base
3 tablespoons flour
Recipe Instructions
- In a pot, add the Minor’s mushroom base. Bring to medium low heat and stir in the flour. Cool and reserve.
- For the beef wellington assembly, evenly distribute the cooled mushroom base and sauteed spinach over one of the puff pastry pieces.
- Add the sous vide beef short rib portions and roll into an even tube. Trim the sides and brush with egg wash.
- Using a lattice dough cutter, cut the remaining piece of puff pastry dough.
- Top the wellington with the decorative puff pastry piece and bake at 375 degrees F. Rotate the pan halfway through, until the puff pastry has browned evenly.
- Serve with demi-glace and your favorite roasted vegetables.
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This recipe was created by HH Culinary Consultants, LLC, exclusively for Provista.
