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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council