Beef Wellington

This is one of Ana’s favorite dishes. At her request, I make this for her every year on her birthday! It’s our take on Beef Wellington, with spinach and cheese instead of the traditional duck liver pate. Can you believe I made two of these for everyone on Sunday and they’re both gone!


  • 1 whole beef tenderloin, about 5 pounds
  • 2 tablespoons butter
  • kosher salt and pepper to taste
  • 2 sheets puff pastry, defrosted
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 large garlic clove, finely chopped
  • 2 boxes frozen spinach, defrosted and drained
  • 8 ounces cream cheese, cubed
  • 1/4 cup pine nuts
  • 1 1/2 cups shredded mozzarella


In a large skillet, lightly brown the butter on high heat. Season the beef tenderloin with coarse salt and black pepper and sear well on all sides. Plate the seared beef and set aside.

In a large saute pan, saute the garlic in olive oil. Add the spinach and saute for 5-10 minutes. Add the cream cheese and let it melt into the spinach. Add the pine nuts at the end, set aside and let cool.

Preheat the oven to 400º. In a small bowl, whisk the egg yolks and water together. On a lightly floured surface, roll out the puff pastry sheets so that the rectangle is about 6″ wider than the beef. Brush the edges with the egg wash. Spoon the spinach mixture onto the sheet and spread to within 1″ of the edges. Sprinkle the mozzarella cheese over the mixture and then center the beef on top. Fold the pastry over the beef and seal the edges. Brush the top of the pastry with the remaining egg wash.

Bake the beef wellington in a preheated oven for 30-45 minutes or until the pastry is golden brown and a meat thermometer placed in the center reads 145º-150ºF. Remove from the oven and let it rest for 10 minutes before slicing. Enjoy!