INGREDIENTS:4 lbs. beef tenderloin, peeled, trimmed 1 tsp. salt ½ tsp. black pepper 12 oz. spinach 8 oz. duxelles* 1 puff pastry sheet (8 x 14 in.) 4 oz. egg wash 20 oz. Madeira or red wine SauceDIRECTIONS:1. Preheat oven to 350°F. 2. Season trimmed beef with salt and pepper. Sear on all sides and cool. Reserve. 3. Wash spinach. Steam spinach and squeeze dry. Reserve. 4. To assemble: Wrap spinach around beef. Spread duxelle over spinach. Roll puff pastry to 3/16 inch thickness. Wrap around ...
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