Beef Wellington with Spinach & Bacon Recipe

Season the beef tenderloin steaks with salt and pepper.

Cook the bacon in a skillet until crispy. Remove from the skillet and set aside.

In the same skillet, wilt the spinach until it is cooked and any excess water has evaporated. Set aside.

Roll out the puff pastry sheet and cut it into four equal squares.

Place a slice of cooked bacon on each puff pastry square.

Top the bacon with a handful of cooked spinach.

Place a seasoned beef tenderloin steak on top of the spinach.

Fold the puff pastry over the beef and seal the edges with the beaten egg.

Place the wrapped beef Wellingtons on a baking sheet and brush the tops with the remaining beaten egg.

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the puff pastry is golden brown and the beef is cooked to your desired doneness.

Let the beef Wellingtons rest for a few minutes before serving.