Jul 14 2026
Restaurants›Clarklewis Restaurant›Brandt Beef Prime Beef Tenderloin Wellington Recipe

Brandt Beef Prime Beef Tenderloin Wellington Recipe

Inspired by Clarklewis Restaurant
Time2h
Serves4

prosciutto, foie gras & bone marrow bordelaise, creamed spinach

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Ingredients

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Beef Wellington

Bordelaise Sauce

Creamed Spinach

Method

Beef Wellington Preparation

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper. Sear it in a hot pan until browned on all sides. Let it cool, then brush with mustard.

  2. 2

    Assemble the Wellington

    On a sheet of plastic wrap, layer the prosciutto, then spread the foie gras evenly. Place the cooled beef on top, roll tightly and refrigerate for 30 minutes.

  3. 3

    Wrap in Puff Pastry

    Roll out the puff pastry and unwrap the beef from plastic. Place the beef in the center of the pastry, fold and seal edges. Brush with egg yolk.

  4. 4

    Bake

    Preheat oven to 400°F (200°C). Bake the Wellington for 25-30 minutes until golden brown. Rest before slicing.

Bordelaise Sauce Preparation

  1. 5

    Prepare the Sauce

    In a saucepan, combine red wine, shallots, and thyme. Reduce to half over medium heat. Add bone marrow and simmer for 10 minutes. Stir in butter before serving.

Creamed Spinach Preparation

  1. 6

    Cook the Spinach

    In a large pot, sauté garlic in butter, add fresh spinach, and cook until wilted.

  2. 7

    Make the Cream Sauce

    Stir in heavy cream, nutmeg, salt, and pepper. Simmer until thickened, about 5-7 minutes.

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