- STEP 1
Put the dried mushrooms in a heatproof bowl and pour over 500ml boiling water from the kettle. Stir and press them down so they’re well covered, then leave to soak.
- STEP 2
Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins.
- STEP 3
Stir in the garlic and sweet potatoes, then the rehydrated mushrooms and their soaking liquid, leaving the last dregs of the liquid in the bowl (this may contain grit from the mushrooms). Cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.
- STEP 4
Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry – all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.
- STEP 5
Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
- STEP 6
Spoon the cooled filling down the middle of the pastry sheet in a neat line, leaving a 5cm border around the edges. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
- STEP 7
Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix. Chill on the sheet or tray for 30 mins. Will keep in the fridge for up to two days.
- STEP 8
Heat the oven to 200C/180C fan/gas 6. Remove the wellington from the fridge and brush with more of the mustard-milk mix. Score a pattern into the top of the pastry with a cutlery knife or fork, if you like, then bake for 35-40 mins until golden, puffed up and crisp – cover with foil if it’s browning too quickly. Arrange the whole sage leaves on top of the wellington and stick them down with the mustard-milk mix, then return to the oven for 10 mins more.
- STEP 9
Leave to rest on a board or platter for 10 mins before cutting into chunky slices to serve.
FAQs
What's in a vegan Wellington? ›
- 90g dried porcini mushrooms.
- 2 tbsp olive oil.
- 1 large onion, finely chopped.
- 250g chestnut mushrooms, finely chopped.
- 2 garlic cloves, crushed.
- 500g sweet potatoes (about 2 large), peeled and cut into 2cm chunks.
- 1 tbsp finely chopped rosemary.
- 1 tbsp finely chopped sage, plus 4 whole leaves.
Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.
What can you use instead of puff pastry for beef Wellington? ›Lower the fat content of your wellington by using filo pastry instead of puff, eliminating butter, a non-stick frying pan to reduce the amount of oil needed, replacing the pate and using herbs and garlic to boost flavour without needing salt.
What to serve with beef wellington? ›What do I serve with beef Wellington? Simple steamed or sautéed greens work perfectly well as a side for beef Wellington, especially with a good glug of homemade gravy drizzled over the top. Otherwise, creamy mashed potatoes make an even more indulgent Wellington side dish that tastes divine.
What is surprisingly not vegan? ›Beer and Wine
Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.
- Silk. 1 Soy milk. ...
- Ripple. 2 Pea milk. ...
- Califia Farms. 3 Fortified oat milk. ...
- Silk. 4 Fortified almond milks. ...
- Good Karma. 5 Fortified flax milk.
Not cooking the mushroom mixture long enough
Unfortunately, beef Wellington often falls victim to soggy pastry from excess moisture. The beef Sirloin juices are one explanation, but mushroom duxelles can also cause excess liquid to soak into the crust.
One other approach is to bake "blind" a rectangle of puff pastry for the base before assembling the wellington. Cut a rectangle of pastry slightly larger than the beef for the base, prick it thoroughly with a fork and bake at 200c/400F for 20 minutes until golden.
What is the secret to a good Beef Wellington? ›- Use fresh raw products and local ingredients. ...
- Sear the beef before you start wrapping it. ...
- Make the duxelles in the same pan as the meat. ...
- Cook the mushrooms until they release all their liquid. ...
- Moisten the cutting board before laying down.
The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.
What is a good substitute for mushroom pate in beef Wellington? ›
A friend does a good version with a mix of caremelized red onions, wilted spinach and blue cheese. It doesn't give quite the “right” texture as mushroom duxelles, but it is tasty. I think a mix of red and green peppers and leeks, all softened in butter or olive oil would work well.
What is the closest thing to puff pastry? ›Puff pastry and phyllo dough have a lot in common: both are many-layered pastry doughs (unlike the traditional pâté brisée that we use in so many of our recipes), and both bake up with crispy, crunchy, flaky layers, but there are distinct differences.
Why is Beef Wellington difficult? ›Beef wellington is not an easy dish to prepare with perfection. For starters, getting the tenderloin steak right is a challenge in itself. It has to be tender on the inside but decently firm on the outside, so it doesn't get mushed inside. The pâté and the duxelles are like preparing two individual dishes themselves.
Can I prep Beef Wellington the night before? ›What's a Beef Wellington? It's a beef tenderloin (better know as "filet" outside of the US) covered in a mushroom paste (duxelles) and wrapped in puff pastry. It looks stunning, tastes amazing, and can be prepared up to the final bake the day before the event.
What is the big deal about Beef Wellington? ›Although there are various theories about how Beef Wellington got its name, perhaps the most popular one links it to Arthur Wellesley, First Duke of Wellington, who won the decisive Battle of Waterloo against Napoleon Bonaparte.
What spread is vegan? ›Vegans do not eat any food that comes from animals or has been produced by animals. When it comes to vegan spreads, e.g. your vegetable, coconut, sunflower, olive, avocado or almond oil-based spreads, most of them are fortified with vitamins.
What makes a dish vegan? ›A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.
What is seitan vegan food? ›Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.
Does Gordon Ramsay cook vegan food? ›Two years on, and the popular chef is still promoting vegan food. It's important to note that most of his recipe portfolio and restaurant menus are filled with animal-based options, but among all the steak-, pork-, fish-, and cheese-heavy dishes, there are a few delicious plant-based gems.