The Perfect Beef Wellington
A show-stopping plant-based Beef Wellington with a golden, flaky crust and savory mushroom filling. Perfect for holidays, dinner parties, or anytime you want an elegant centerpiece.
Equipment
- cutting board
- Large Knife
- Food Processor for chopping mushrooms
- skillet or sauté pan
- wooden spoon or spatula
- Measuring Spoons
- mixing bowl
- heavy bottom pan or cast iron for searing
- tongs
- Rolling Pin
- small bowl for water
- Serving Dish
Ingredients
- 1 Beefless Tenderloin
- 1 Shallot
- 1 Tbsp Thyme
- 1 pinch Salt
- 8 Ounces Mushrooms
- 1 Tbsp Soy Sauce
- 4 Ounces Vegan Yogurt
- 1 Tbsp Mustard
- 1 Chive for garnish
Instructions
- Make sure your plant-based tenderloin is fully thawed
- Thaw in fridge overnight (preferred) Or Thaw in cold running water (~ 1 hour)
Make the Filling (OPTIONAL)
- Pulse mushrooms in a food processor. Sauté with shallots, thyme, and a pinch of salt until browned and nearly dry. Add soy sauce and vegan yogurt, stir until spreadable, then cool completely.
Sear & Wrap In Pastry
- Sear the tenderloin on all sides in a hot pan with oil for about 2 minutes total, then let cool
- Lay out the puff pastry on a floured surface
- Spread the chilled mushroom filling over the upper 3⁄4 of the pastry
- Lightly coat the tenderloin with mustard, place it on the pastry, and wrap tightly
- Seal edges with a bit of water and fold the ends neatly
- Chill for 20 minutes.
Bake
- Preheat oven to 425°F
- Score the top gently and bake for 25 minutes, or until the pastry is golden brown and crisp
- Let rest for 10 minutes before slicing
Serve
- Slice into 1⁄2-inch pieces, sprinkle with sea salt and chives, and serve hot
- Drizzle with plant-based butter and/or serve with a flavorful sauce to add moisture – our favorite is horseradish sauce and gravy
Tried this recipe?Let us know how it was!
