Savory Ground Beef Wellington with Mushroom Duxelles and Spinach

Preheat your oven to 400°F (200°C). Roll out a sheet of puff pastry on a lightly floured surface until it is about 1/8 inch thick.

In a skillet over medium heat, melt 2 tablespoons of butter and add 1 cup of finely chopped mushrooms, cooking until the moisture evaporates and the mushrooms are golden brown.

Stir in 1 cup of fresh spinach and cook until wilted, then season with salt and pepper to taste. In a large bowl, combine 1 pound of ground beef, the mushroom-spinach mixture, 1 teaspoon of Dijon mustard, and 1 tablespoon of fresh thyme, mixing well.

Place the beef mixture in the center of the puff pastry, shaping it into a log. Fold the pastry over the beef, sealing the edges with a beaten egg.

Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with more beaten egg and sprinkle with sea salt.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Let the Wellington rest for 10 minutes before slicing.

Serve with a side of roasted vegetables or a fresh salad for a complete meal.