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Spinach, Sundried Tomato & Pine Nut Beef Wellington

Spinach, Sundried Tomato & Pine Nut Beef Wellington

serving size icon
80 mins + 40 mins
serving size icon
Serves 4 people


  • 800 g centre cut quality beef fillet
  • salt
  • white pepper
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 4 x 130g packets Krispkut™ Spinach
  • 12 slices pancetta
  • 10 sundried tomato pieces, finely diced
  • 4 tablespoons pinenuts
  • plain flour, for dusting
  • 750 g pack all-butter puff pastry sheets
  • 2 egg yolks
  • green salad, to serve
  • Food Magazine


Pat the beef with kitchen paper to remove excess blood, and season well.

Heat the butter and oil in a large frypan until very hot. Sear the beef for 8-10 minutes until it’s well browned on all sides and both ends. Set it aside to rest.

Tip the spinach into a colander and pour over boiling water to wilt, then cold water to stop it overcooking. Squeeze the spinach with clean hands to get out as much liquid as possible. Set aside.

Lay a large sheet of plastic wrap on the bench. Overlap the pancetta slices on the plastic wrap, then cover with another sheet of plastic wrap. Roll the pancetta out to a thin layer. Remove the top sheet of plastic wrap and top pancetta with the spinach and sundried tomatoes. Replace the plastic wrap and roll again.

Carefully peel away the top layer of plastic wrap and sprinkle over the pine nuts. Sit the beef on top. Using the edge of the plastic wrap, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. Freeze for 30 minutes to firm up.

Lightly flour a clean work surface. Lay out 2 pastry sheets from the packet and press the edges together, rolling out the pastry at the join to the same thickness as the rest of the sheets. Lightly brush the pastry with egg yolk. Carefully unwrap the beef and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of plastic wrap and roll the Wellington into a tight sausage again. Chill for at least 30 minutes.

Preheat the oven to 220°C and place a lightly oiled baking tray inside to preheat.Unwrap the Wellington and brush all over with egg yolk. Sprinkle with salt and transfer, sealed side down, to the hot baking tray. Roast for 10 minutes, then reduce the oven temperature to 200°C and continue to roast for between 30 minutes for medium-rare beef and 45 minutes for well-done beef.

Remove the Wellington from the oven and immediately brush with more egg yolk. Leave to rest for 10 minutes before serving with a green salad.

This recipe was sent in by Food Magazine


Qty Price
Countdown Beef Frying Nz Scotch Fillet Lrg Pk
arrow icon exclamation icon Out of stock Out of stock
Essentials Olive Oil $5.00 ea
$5.00 ea
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Countdown Sundried Tomatoes Halves $5.50 ea
$5.50 ea
Bulk Foods Pine Nuts
arrow icon exclamation icon Out of stock Out of stock
Edmonds Butter Puff Pastry 750g
arrow icon exclamation icon Out of stock Out of stock
Farmer Brown Eggs Dozen Brown Size 7 $4.50 ea was $4.70
$4.50 ea was $4.70
Value Salad Greens $3.50 ea
$3.50 ea
Countdown Pancetta $7.49 ea
$7.49 ea


Qty Price
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Ground White
arrow icon exclamation icon Out of stock Out of stock
Countdown Butter Salted $5.40 ea
$5.40 ea
Countdown Plain Flour $2.00 ea
$2.00 ea
Food Food & Wine Issue 1 Jan - Feb 2020
arrow icon exclamation icon Out of stock Out of stock