New Wellington

• 2 12 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)
• 14 cup butter, melted
• coarse sea salt
• 1 12 tablespoons finely chopped fresh rosemary
• 2 (2 lb) bags fresh spinach
• 1 garlic clove
• extra virgin olive oil
• 1 tablespoon butter
• 12 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

1. PREPARE THE TENDERLOIN:.
2. Preheat oven to 400 degrees F.
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.
8. Using a pastry cutter, cut the sheet into 4x4 inch squares and separate slightly.
9. Brush the pastry all over with the melted butter and then sprinkle liberally with the chopped rosemary and some coarse sea salt.
10. Use a fork to pierce the pastry so it doesn't rise too much when cooking.
11. Bake in the oven for 10-12 minutes or until slightly puffed and golden.
12. PREPARE THE SPINACH:.
13. Heat the olive oil and butter over high heat and then add the garlic.
14. Add the spinach and then the nutmeg and cook until just wilted.
15. Season with salt and pepper and then set aside.
16. PREPARE THE MUSHROOMS:.
17. In a separate pan, cook mushrooms over high heat with chopped garlic, butter and thyme.
18. Season with salt and pepper, set aside.
19. TO ASSEMBLE:.
20. Once the tenderloin is cooked, remove from the oven and set the tenderloin aside to rest, remove from pan and tent loosely with foil.
21. Set the pan on a stove top and dust with flour.
22. Deglaze with wine and the stock scraping the bottom of the pan with a spoon to extract all the flavors.
23. Reduce over medium heat until thick and syrupy.
24. Take puff pastry squares and slice them horizontally in half.
25. To assemble lay bottom half of the puff pastry square on the plate.
26. 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.
27. Spoon over the remaining tenderloin juice to cover the meat and drizzle around the plate.
28. Finish with other slice of puff pastry and serve.
29. SUGGESTIONS FOR SIDE DISHES & DESSERT:.
30. I haven't tried these, they are just my ideas.
31. Leslie in Texas' Recipe #54457 - for Caramelized Onion & Horseradish Mashed.
32. Latchy's Recipe #95489 - for Brussel Sprouts with Black Pepper and Hazlenuts.
33. Hey Jude's Recipe #82419 for - Chocolate Pumpkin Marble Cake.
34. A glass or two of wine and enjoy!

beef tenderloin, kosher salt, extra virgin olive oil, pastry, butter, salt, fresh rosemary, fresh spinach, garlic, extra virgin olive oil, butter, ground nutmeg, wild mushrooms, kosher salt, thyme, butter, flour, red wine, demiglace

Taken from www.food.com/recipe/new-wellington-200908 (may not work)