# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DSfPdp7j2Nr
- **Gondola URL:** https://gondola.cc/posts/63741738-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/06a13da4bf.jpg
- **Posted:** 2025-12-20T14:13:10.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

BEEF WELLINGTON W/SPINACH CREPES
Despite many steps to the dish, it is a very achievable dish to do well!  If you’ve ever thought about doing it for the holidays, now is the time! Our local butcher, Russ of rainshadowmeats , showed us how to trim the tenderloin.  Should we share that video? It was fascinating!

Ingredients:
BEEF: 6 lb center-cut beef tenderloin , salt, pepper, oil, Dijon
DUXELLES: 4 lb mushrooms, 6–8 shallots, 2–3 tbsp butter, thyme, salt, pepper
SPINACH CREPE: 1½ lb spinach, milk, 1 cup flour, 1 cup spinach milk, 4 eggs, 1 tbsp sugar, 2 tbsp melted butter, ½ cup water, salt, butter for pan
PASTRY SHELL: 
24–30 prosciutto slices, 3 sheets puff pastry (2 wrap, 1 lattice), egg wash

Method:
	1.	Trim and tie beef. Season generously with salt & pepper. Wrap tightly in plastic and refrigerate overnight or several hours.
	2.	Remove beef, pat dry, sear all sides in hot oil 1–2 min per side. Cool, brush with Dijon, chill while preparing other components.
	3.	Finely chop mushrooms and shallots. Cook mushrooms dry first, add butter/oil and thyme, cook until all moisture is gone. Cool completely.
	4.	Blanch spinach, squeeze dry, blend with milk, strain → 1 cup spinach milk. Mix with flour, eggs, sugar, butter, water, salt → smooth batter. Rest 15 min. Cook very thin crêpes. Cool.
	5.	On plastic wrap, layer prosciutto → crêpes → duxelles → beef. Roll tightly into log, twist ends, chill 30–45 min.
	6.	Roll out 2 puff pastry sheets, place beef seam-side down, wrap snugly, tuck ends, chill 30 min.
	7.	Roll third pastry sheet, cut lattice with rolling cutter, drape over wrapped Wellington, trim edges, lightly egg wash.
	8.	Bake 400 °F (375 °F convection) 45–55 min to internal temp 118–120 °F. Rest 20 min. Slice thick.

Chef Rules: Cold beef, dry duxelles, thin crêpes, chill between layers, lattice applied last.

** Beef Tenderloin from our local butcher Raim Shadow Meats
#beefwellington gordongram #gordonramsay #christmas #holidays hexclad hedleyandbennett caraway_home #holidayrecipes nordicwareusa surlatable

## Stats

- **Views:** 729,344
- **Likes:** 29,303
- **Shares:** 0
- **Comments:** 983

## Tags

gordonramsay, christmas, holidayrecipes, holidays, beefwellington

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