I got inspired to make this dish after the 11/16/23 episode of Southern Charm.
Hopefully you like it as much as the Southern Charm guys did! Craig called it his favorite meal ever, at Patricia’s!
Unfortunately or fortunately, depending on how you look at it, Patricia was not able to join the guys, for this little British/Royal-inspired dinner party, that she was planning on hosting, since she had hurt her back. She missed out, and didn’t have to listen to Shep bragging about Taylor wanting to bone, and argue about who was the “number one guy in the group…
BEEF:
1- 3 lb center cut beef tenderloin
salt and pepper
Several large spinach leaves, washed and dried (baby spinach will not work) (or prosciutto)
2 T Dijon mustard
small amount of flour to roll the puff pastry
12 oz puff pastry – thawed (I used Pepperidge Farms)
1 large egg – lightly beaten for egg wash
small amount of olive oil for brushing
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RUB:
1 small shallot
2 -3 tsp fresh chopped rosemary
1 T fresh chopped parsley
1 T olive oil
1 T butter
salt and pepper
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SAUCE:
reserved drippings and pan from searing beef above
2 T butter
1/2 large or 1 small chopped shallot
1 small garlic clove, chopped
2 sprigs fresh rosemary, for flavor, do not chop
2 T white or red wine
1 can of beef broth or stock
2 T heavy cream or half & half
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Brush meat with olive oil, and season with salt and pepper. Sear roast on stove on each side for approx 1 – 2 minutes on medium – high heat
Saute the shallot, salt, pepper, parsley, rosemary in olive oil and butter for a few minutes, until fragrant. (This step scan be omitted if you’re wanting to cut corners and save a little time.)
Brush the dijon mustard, then this mixture over the roast. Arrange the spinach leaves all over the roast, and wrap tightly in plastic wrap, and place in the refrigerator for half an hour.
Make sure you don’t use the baby spinach, larger leaf, regular fresh spinach. Typically prosciutto is used in this step, but I’m not a fan of meat wrapped meat, but if you want to do the tradtional version, replace with prosciutto.
Roll out one sheet of the puff pastry, on floured surface so it’s thinned out and large enough to wrap around the entire roast.
Remove the beef from the plastic wrap and set in the center of the puff pastry, and roll it tightly in the pastry.
Crimp the edges, sealing it tightly, place the roast with the seam side down onto a lightly greased sheet pan.
Brush the entire pastry with egg wash, then cut 2 – 3 small X’s, or diagonal lines on top to let the steam escape while baking. (My X’s may have been too large, and the pastry opened up a little.)
Sprinkle some chopped rosemary and parsley on the pastry.
Bake for 25 to 35 minutes until the beef measures 125F with a thermometer, and the puff pastry is golden brown.
Remove from the oven and place on a wire rack to rest for at least 10 minutes, while you make the sauce.
If you’re cutting corners and pressed for time, since the meat is so tender, this step can also be omitted.
In the same saute pan that you seared the roast in, saute the shallot and garlic in the butter. Be careful not to burn the garlic. Saute for approximately 5 minutes.
Add wine and beef stock or broth, and cook on medium – high, stirring until reduced by half.
Add the cream or half & half and mustard, and cook on low for a few minutes longer until heated through.
To serve, if you made the sauce, place a small ladle of sauce on the plate, then slice of beef on top, sliced approximately 2 inches wide.
Some good sides, are garlic mashed potatoes, and fresh green beans or asparagus! And of course, red wine.
