Vegetarian Beef Wellington Recipe

Vegetarian Beef Wellington Recipe

This savory dish is a perfect vegetarian option for all of your favorite holidays. The buttery pastry pairs perfectly with the faux tenderloin we have created!

90 min
4 servings
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Ingredients

Vegetarian tenderloin and pastry wrap

1 package HARMONY VALLEY VEGETARIAN HAMBURGER MIX
1 package (two sheets) frozen puff pastry, or 2 packages of refrigerated jumbo size crescent rolls
¼ cup olive oil
½ teaspoon ground pepper
¼ teaspoon thyme
¼ teaspoon Kosher salt
8 spinach leaves, trimmed, washed, and dried

Pâté de mushroom

1 ½ tablespoons neutral oil (grapeseed or corn)
½ medium onion, chopped (reserve other half for Madeira sauce)
½ carrot, chopped (reserve other half for Madeira sauce)
½ stalk celery, chopped (reserve other half for Madeira sauce)
1 pound cremini or white mushrooms, cleaned, trimmed, and roughly chopped
2 tablespoons dried porcini, reconstituted
Kosher salt and ground black pepper
2 tablespoons tomato paste (reserve 1 more for Madeira sauce)
1/3 cup dry white wine (optional)
1 tablespoon freshly squeezed lemon juice
½ cup bread crumbs (Panko ok)

Madeira sauce

½ medium onion, medium dice
½ carrot, medium dice
½ stalk celery, medium dice
1 ½ tablespoons flour
1 ½ tablespoons clarified butter
2 cups vegetable stock
¼ cup Madeira wine or ruby port
1 tablespoon tomato paste

Sachet:

  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • A few crushed peppercorns
  • 2-3 parsley stems, diced

Directions

Vegetarian tenderloin

  • Preheat oven to 350 degrees
  • Prepare HARMONY VALLEY VEGETARIAN HAMBURGER MIX according to package instructions.
  • Add ¼ cup olive oil once mix has set
  • Add spices and thoroughly mix in
  • Divide the mix in half and form a “tenderloin” shape the width of the pastry sheet on a cookie sheet
  • Make a second tenderloin with the remaining mix
  • Bake the tenderloins in the oven
    for 8 minutes, remove and let cool

Pâté de Mushroom

  • Put the oil in a large skillet over high heat
  • When hot, add the onion, carrot, and celery and cook until the onion is translucent, about 5 minutes
  • Add the mushrooms, sprinkle with salt and pepper, and cook for another few minutes
  • Add tomato paste and the white wine, stir and cook until the
    liquid is mostly evaporated, about 10 minutes
  • Turn off the heat and let cool
  • Transfer the mushroom mixture to a food processor, add the lemon
    juice and bread crumbs and purée
    until smooth
  • Taste and season with more salt, pepper, or lemon as needed. The consistency should be fairly thick but still spreadable

Madeira sauce (can be made while the Wellington is cooking)

  • Sauté the diced carrots, onions, and celery in the butter until well caramelized.
  • Add the flour and cook to make a brown roux
  • Add the stock and tomato paste. Stir to break up any lumps of roux. Bring to a boil; reduce heat to simmer
  • Add the sachet, simmer for approximately 30 minutes, allowing the sauce to reduce. Skim the surface to remove impurities as needed
  • Strain the sauce through a wire mesh strainer, return to saucepan. Add the wine or port. Bring to a boil, reduce heat and simmer for 5 minutes

Assemble Wellington

  • Spread the pastry sheet out onto a baking sheet
  • Spread 2 heaping tablespoons of the mushroom pâté onto the top of the cooked HARMONY VALLEY VEGETARIAN HAMBURGER tenderloin
  • Place 4 spinach leaves lengthwise in the middle of the pastry sheet
  • Turn the tenderloin over and place it lengthwise, pâté side down and on top of the spinach, in the center of the pastry
  • Fold the ends over and wrap the pastry around the tenderloin, sealing it with egg wash and crimping the ends with a fork
  • Roll the pastry over placing the seam side down. Brush the surface with egg wash
  • Repeat with second tenderloin
  • Bake the Wellingtons in a 3500 oven for 40 minutes, or until the pastry crust has puffed and turned golden brown
  • Let rest prior to carving. Cut each Wellington into 6 slices (or 8 small slices)
  • Serve with the Madeira sauce on the side