Beef Filet	g
Olive Oil	tbsp
Shallots
Garlic Clove
Mushrooms	g
Puff Pastry
Baby Spinach	g
Whole Grain Dijon Mustard	tbsp
Egg Yolk

1. Rinse the beef fillet, dry, cut into 12 pieces of the same size and rub with salt. Heat up a pan over medium high heat with 4 tablespoons olive oil. Grill the beef fillet pieces sharply from all sides for about 3 minutes.
2. In the meantime, peel the garlic and shallots and dice finely. Clean the mushrooms, pat dry and also cut into small cubes. Fry the shallots and garlic in the pan with the remaining oil for about 2 minutes. Add the mushrooms and fry for another 2 minutes. Season with salt and pepper.
3. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Roll out two sheets of puff pastry to a large rectangle. Cut each piece into 12 even pieces.
4. Wash the spinach, spin dry and place on the puff pastry. Then add the mushroom mixture to the spinach. Put the beef fillet on top and brush with mustard.
5. Bring up two opposite corners and press them together, then bring up the remaining two corners and press all the seams together. Place them seam-side down on the sheet.
6. Brush the wellingtons with the egg yolk. If desired, sprinkle a tiny amount of coarse salt on top of each wellington. Place in the preheated oven and bake until the puff pastry is golden brown, about 20 minutes.

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