Beef Wellington with Spinach and Artichokes

Ingredients:

• One piece (1100 g) of beef tenderloin
• Coarse salt and ground black pepper
• 2 tbsp. l. olive oil
• 300 g frozen chopped spinach, defrosted
• 2 tbsp (30 g) unsalted butter
• 1 cup frozen artichoke hearts, thawed, drained and roughly chopped
• 2 cloves garlic, chopped
• 1/2 cup (about 100 g) garlic-herb cheese spread
• 1/2 tbsp. grated parmesan
• 1 tbsp mustard
• 1 large egg
• 2 tbsp. milk or heavy cream
• 2 sheets frozen puff pastry (from a 500g package), thawed
• Wheat flour for rolling out the dough
• 150 g of sliced ​​ham
• Flaked sea salt, for sprinkling, optional

Preparation:

1. Rub the beef on all sides with 1/2 teaspoon of salt and sprinkle generously with black pepper. Heat a large skillet over medium-high heat and add olive oil. Sear the beef on all sides until browned, about 5 minutes. Let cool, then refrigerate for 1 hour.
2. Meanwhile, make the filling.Place the spinach in a clean kitchen towel and squeeze out as much liquid as possible. Melt the butter in a medium skillet over medium heat.
   
   Add the spinach, artichokes, garlic, and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are wilted and no liquid remains in the pan, about 4 minutes. Transfer the mixture to a food processor and let cool to room temperature.
3. Add garlic-herb cheese spread and Parmesan to the cooled spinach mixture and process into a paste. Refrigerate the filling until ready to use.
4. Make Beef WellingtonRemove the beef from the refrigerator and brush it with mustard. In a small bowl, whisk together the egg and milk. Lightly flour a work surface and roll out 1 sheet of dough into a 35cm square. Transfer the dough to a sheet of parchment paper or foil. Brush the dough with egg wash, leaving a 2.5cm border on all sides.
   
   Place the ham in a single layer on a greased surface. Spread the ham with the spinach and cheese mixture. Place the beef in the bottom of the dough and roll it up using parchment or foil, enclosing the beef inside the spinach, ham, and dough. Brush the edges of the dough with egg wash and seal the seam and edges of the roll. Place the Beef Wellington seam-side down on a baking sheet and brush the surface with egg wash.
5. Roll out the second sheet of dough into a 30 x 30 cm square. Using a fluted cutter, cut the dough into ten strips about 2 cm wide.
   
   Place 5 strips diagonally on top of the roll, evenly spaced. Place the remaining 5 strips on top of the first, in a crisscross pattern.
   
   Trim or tuck the ends of the strips under the roll. Brush all strips with egg wash and sprinkle with sea salt. Chill until very cold and firm, at least 1 hour or overnight.
6. Preheat oven to 425°F (220°C). Bake until the crust is crisp and golden brown and the center of the beef reaches 122–132°F (50–52°C), or medium rare, about 40–45 minutes. Place the beef Wellington on a cutting board and let it rest for 15 minutes. Using a serrated knife, slice the roulade and serve immediately.