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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council