Wild Wellington

    1 box (9 oz) frozen Green Giant® Spinach, thawed and squeezed to drain
    1 cup cooked wild rice
    1 can (10 3/4 oz Campbell's Cream of Mushroom Soup
    1 (3 lb) beef tenderloin
    1 tbsp Dijon mustard
    salt and pepper, to taste
    2 sprigs fresh rosemary
    1 pkg (17.3 oz) puff pastry sheets
    1 egg yoke, mixed with 2 tsp water

Preheat oven to 400°F. In medium bowl, combine spinach, wild rice, and soup; set aside. Butterfly tenderloin. Spread wild rice mixture over meat; roll and tie. Coat meat with mustard, season with salt, pepper, and rosemary; untie. Wrap tenderloin in puff pastry; brush with egg. Bake 30 minutes or until meat thermometer registers desired degree of doneness. On large platter, spread Wild Rice Pilaf (see recipe). Place tenderloin over pilaf.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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