I knew I wanted to make something fancy smancy for Thanksgiving this year. I've had my eye set on the classic Beef Wellington for some time now and I figured what better time to experiment than during my days off. After doing a bit of research on the history and structure of Wellingtons, I thought to myself why not go the extra mile and make my own version? The beef that I used in this recipe is already a dish I eat on a regular basis.
The marinade I used for the beef is the same marinade I used to make a steamed version of this for dinner. Just a simple mixture of coconut aminos, sesame oil, and Everything Bagel Seasoning. For the veggies - because no Wellington is complete without veggies - I used leftover California Style veggies from a pot pie I recently made. You are welcome to use whatever veggies you want of course but I think this mix or even Asian Style Medley complements the beef the best.
It didn't occur to me at the time but I ended up making half a Wellington, sort of a mini Wellington. Just enough for two people. I recommend doubling the recipe if you plan on serving a crowd of four or more.
Ingredients:
For the Beef Marinade
1/2 package of plant-based ground beef
1 tablespoon coconut aminos
1/2 tablespoon toasted sesame oil
1/2 teaspoon Everything Bagel Seasoning
For the Veggies
1/3 package of California Style frozen veggies
1/2 tablespoon of canola oil
Sprinkle of salt
For the Wellington Pastry
1 teaspoon of potato starch
1 teaspoon of water
1 tablespoon of low-sodium veggie broth
1 package of gluten-free pastry puff
1/2 tablespoon of almond milk
1/2 tablespoon of agave nectar
Directions:
First thing first, mix all of the ingredients for the beef marinade in a small bowl and pour over the ground beef in an oven-safe baking dish. I let the ground beef sit in the marinade overnight before baking it in the oven. Bake the beef at 375F for 26 minutes.
While the beef is baking, prepare the veggies. Soak the veggies in water with salt added to remove any dirt and debris. After about 10 minutes, rinse the veggies off in cool water and let them drain in a colander. Place them on a baking dish lined with parchment paper. Sprinkle a little bit of salt on top of the veggies and add the half tablespoon of oil and mix well. Bake the veggies at 400F for 16 minutes. You can also sauté the veggies with a little bit of oil. Once the veggies cool, chop them finely. Mix these veggies with the prepared beef.
Prepare a slurry by mixing the potato starch and teaspoon of water together in another small bowl. Mix this into the beef-veggie mixture. This will help the filling bind. Add the tablespoon of veggie broth for some moisture. At this point, you can refrigerate the filling you made or continue on to working with the puff pastry. I reserved the filling to make the Wellington for dinner.
When ready, take the puff pastry out of the refrigerator and roll it out so that it's flat to work with. Cut the puff pastry to 10 by 10 inches; I underestimated how much I would need. Add the beef-veggie mixture to the center of the puff pastry. Use a spatula to shape it into a condensed log shape. Leave a few inches of space on each side of the mixture. Working with the longer sides of the puff pastry, fold each side to the center of the puff pastry, overlapping one side over the other, and then fold the top and bottom. Add water as needed to help seal the sides.
Flip the puff pastry over and create a few shallow slits on top with a knife and repeat in the opposite direction. This will help some of the steam escape during baking to prevent a soggy filling and pastry. And of course, it will enhance the presentation of the dish. Pre-heat the oven to 400F and bake for 25-30 minutes on parchment lined baking pan. Baking temperature and time may vary depending on oven type.
Remove the Wellington from the oven and allow to cool for at least 10 minutes before serving. The slits made in the previous step should allow for easier slicing. Such a beautiful entrée deserves an equally worthy companion - I suggest serving with a side of stir-fried garlic pea tips. (The veggies were prepared by my mother and were delish!)
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