The preparation

• Chop up onion, lightly-fry in a pan with oil. Remove from burner and brown the beef tenderloin on low heat for 10 minutes on each side. Salt and pepper.
• During this time cook the spinach. Season them with salt and pepper and when nearly cooked, add the heavy cream.
• Coarsely chop up the spinach. In an oiled pan, brown the spinach 10 minutes on medium heat, delicately stirring to have them wither a little. Salt, pepper. Add the cream and let cook for 2 more minutes. Pass the spinach through a sieve and gently squeeze to remove any excess juice, let cool-down.
• Roll-out the puff pastry and in the middle put a part of the spinach, onion, place the beef tenderloin and then the remaining spinach.
• Fold the pastry around the meat, close well and turn back around having the sealed part underneath. Glaze with egg yolk then put in oven for 40 to 45 minutes.
• Chop up onion, lightly-fry in a pan with oil. Remove from burner and brown the beef tenderloin on low heat for 10 minutes on each side. Salt and pepper.
• During this time cook the spinach. Season them with salt and pepper and when nearly cooked, add the heavy cream.
• Coarsely chop up the spinach. In an oiled pan, brown the spinach 10 minutes on medium heat, delicately stirring to have them wither a little. Salt, pepper. Add the cream and let cook for 2 more minutes. Pass the spinach through a sieve and gently squeeze to remove any excess juice, let cool-down.
• Roll-out the puff pastry and in the middle put a part of the spinach, onion, place the beef tenderloin and then the remaining spinach.
• Fold the pastry around the meat, close well and turn back around having the sealed part underneath. Glaze with egg yolk then put in oven for 40 to 45 minutes.