Beef Wellington with Mushroom Spinach Stuffing and Brown Gravy

Add This to the Holiday Menu

As we are quickly approaching 2018’s Holiday Season, thoughts begin to turn to what’s going to be on our holiday feast menu and what to bring to the holiday potluck dinner.

This absolute show stopper may seem daunting; but honestly, it isn’t.

It’s Not That Hard!

It is very easily done in steps that you can park in the refrigerator until you are ready to prepare the next step(s) later in the day, or even the next day or two.

If you are going to make one, why not make a double batch?  You can prepare the wellington that you intend to freeze up to and including boiling your roast in the broth, allowing it to cool.  Rather than moving to the next step of wrapping it in the puff pastry, wrap it tightly using parchment paper, then tightly in plastic wrap.  Freeze until you are ready to use.  At that point, allow the roast to defrost fully in the refrigerator, then bring to room temperature, wrap in the puff pastry, and bake.

Presentation is Everything

Serve it on a large platter that is a mono pale color.  You can garnish with some greens; but my favorite way to garnish is with steamed broccoli arranged around its perimeter.  Have the gravy boat for the beef wellington and a boat of Hollandaise Sauce alongside the platter.  Carve the beef wellington at the table for panache, one slice at a time, placing it on a dinner plate, followed by the broccoli.  Sauce each with its respective gravy/sauce, then pass the plate to one of your guests.  Continue this process until all your guests are served.  Your other menu items can be served family style, allowing each guest to serve themselves.  Or, if you are serving buffet-style, slice the wellington, arrange layered in a straight line longways down the platter, then arrange the broccoli on the sides.

Talk about an elegant holiday dinner.  No one will ever miss the animal that most typifies the American Holiday meal.  And more importantly, you will have served an entrée that people will rave about for a long time, and no one was harmed to bring this sumptuous meal to the table (well, that’s assuming there were no knife incidents in the kitchen)


Assembling your Mise-en-place:
Stuffing Ingredients
 1 medium onion, chopped finely
 4 garlic cloves, minced
 2 Tablespoons olive oil
 1 Teaspoon fresh rosemary, minced
 1 Pound baby spinach
 1 Cup dried mushrooms, chopped
 1 Cup nutritional yeast
 1 Teaspoon fresh thyme, minced
 ½ Teaspoon fresh oregano, minced
 ½ Teaspoon smoked paprika
Roast - Dry Ingredients
 2 Cups vital wheat gluten
 ¾ Cup garbanzo bean flour
 ¾ Cup nutritional yeast
 1 Tablespoon onion powder
 1 Tablespoon smoked paprika
 2 Teaspoons kala namak (black salt)
Roast - Wet Ingredients
 1 ½ Cups broth
 ½ Cup tomato sauce
 ¼ Cup namu shoyu
 2 Tablespoons olive oil
 1 Tablespoon tomato paste
 2 Teaspoons liquid smoke
Boiling
 4 Cups broth
 Cheesecloth
En Croute
 1 package vegan puff pastry (did you know that Pepperidge Farm Puff Pastry is accidentally vegan?
The Gravy for Beef Wellington
 1 large onion, chopped fine
 ¼ Cup avocado oil, separated
 ¼ Cup white whole wheat pastry flour
 3 Tablespoons dried shitake mushrooms, ground to a powder in a spice grinder
 2 Teaspoons Better Than Bouillon No Beef Paste
 2 Cups water
 Sea salt and fresh ground black pepper to taste

For The Stuffing
1

In large sauté pan, sauté the onions in the oil until almost translucent. Add the garlic and continue to sauté until the garlic is fragrant. Do not caramelize.
Add the rosemary, and sauté until fragrant.
Add spinach, and toss until spinach is wilted.
Add the mushrooms and toss until moisture begins to be absorbed.
Add nutritional yeast.
Add thyme, oregano, and paprika, tossing to combine well.
Remove from heat, and set aside to cool.

For the Roast
2

In a large stand mixer with a dough attachment, gently whisk together the Roast dry ingredients.
In a large bowl, mix together the Roast wet ingredients.
With the mixer on low, gradually pour in the wet ingredients until a dough forms, then increase speed to high and knead for 5 minutes. If dough is sticky, add a scant amount of vital wheat gluten and knead more to tighten.
Cover with a damp, warm, clean towel.
Allow dough to rest for 5-10 minutes.
Roll dough out into a long rectangle.
Spread out the stuffing on top of the dough, leaving a 2” perimeter all around.
Carefully roll dough so that you have a long log. Sealing the seam and sides by folding and crimping together.
Wrap roast snugly in cheesecloth, tying closed.
Bring broth to boil in a large heavy stockpot, then carefully place seitan into boiling water. Bring back to boil, cover, and reduce to simmer for one hour.
Turn stove off, and allow seitan to sit in broth for 15-30 minutes before removing.
Allow to cool on a wire rack for 15-20 minutes before removing cheesecloth.
Allow to cool completely on wire rack before proceeding further. Note: You can do this step, and park your roast in the refrigerator or freezer for future use.
Preheat oven to 450 degrees Fahrenheit.
In a large skillet, brown the roast on all sides. Park to cool.
Open the puff pastry and gently roll over the pastry to remove folds.
Place cooled roast in the middle of the pastry. Fold sides of pastry to enrobe the robe completely, pinching the seam together and folding the sides to seal.
Place wellington seam side down on parchment lined cookie sheet.
Slit the top of the pastry to allow steam to escape.
Bake in oven for 10 minutes, then reduce heat to 425 degrees Fahrenheit and bake for additional 15-20 minutes, or until puff pastry is golden brown.
Remove from oven and allow to rest for 8 minutes before serving/slicing.
Serve with warmed gravy.

The Gravy
3

In saucepan over low heat, caramelize the onions in 2 teaspoons oil, approximately 20-25 minutes. Be patient and you will be justly rewarded. This is where you will get a large part of your flavor.
Sprinkle in flour to coat onions.
Add remaining oil, and stir to combine well and remove any lumps.
Continue cooking until flour is gently brown but not burned.
Add mushroom powder and stir to combine.
Mix the bouillon with water.
Pour into saucepan, stirring to combine well.
Continue to cook over medium heat until gravy thickens and begins to simmer. Continue to simmer for additional 2 minutes.
Pour in gravy boat.

Ingredients

Assembling your Mise-en-place:
Stuffing Ingredients
 1 medium onion, chopped finely
 4 garlic cloves, minced
 2 Tablespoons olive oil
 1 Teaspoon fresh rosemary, minced
 1 Pound baby spinach
 1 Cup dried mushrooms, chopped
 1 Cup nutritional yeast
 1 Teaspoon fresh thyme, minced
 ½ Teaspoon fresh oregano, minced
 ½ Teaspoon smoked paprika
Roast - Dry Ingredients
 2 Cups vital wheat gluten
 ¾ Cup garbanzo bean flour
 ¾ Cup nutritional yeast
 1 Tablespoon onion powder
 1 Tablespoon smoked paprika
 2 Teaspoons kala namak (black salt)
Roast - Wet Ingredients
 1 ½ Cups broth
 ½ Cup tomato sauce
 ¼ Cup namu shoyu
 2 Tablespoons olive oil
 1 Tablespoon tomato paste
 2 Teaspoons liquid smoke
Boiling
 4 Cups broth
 Cheesecloth
En Croute
 1 package vegan puff pastry (did you know that Pepperidge Farm Puff Pastry is accidentally vegan?
The Gravy for Beef Wellington
 1 large onion, chopped fine
 ¼ Cup avocado oil, separated
 ¼ Cup white whole wheat pastry flour
 3 Tablespoons dried shitake mushrooms, ground to a powder in a spice grinder
 2 Teaspoons Better Than Bouillon No Beef Paste
 2 Cups water
 Sea salt and fresh ground black pepper to taste

Directions

For The Stuffing
1

In large sauté pan, sauté the onions in the oil until almost translucent. Add the garlic and continue to sauté until the garlic is fragrant. Do not caramelize.
Add the rosemary, and sauté until fragrant.
Add spinach, and toss until spinach is wilted.
Add the mushrooms and toss until moisture begins to be absorbed.
Add nutritional yeast.
Add thyme, oregano, and paprika, tossing to combine well.
Remove from heat, and set aside to cool.

For the Roast
2

In a large stand mixer with a dough attachment, gently whisk together the Roast dry ingredients.
In a large bowl, mix together the Roast wet ingredients.
With the mixer on low, gradually pour in the wet ingredients until a dough forms, then increase speed to high and knead for 5 minutes. If dough is sticky, add a scant amount of vital wheat gluten and knead more to tighten.
Cover with a damp, warm, clean towel.
Allow dough to rest for 5-10 minutes.
Roll dough out into a long rectangle.
Spread out the stuffing on top of the dough, leaving a 2” perimeter all around.
Carefully roll dough so that you have a long log. Sealing the seam and sides by folding and crimping together.
Wrap roast snugly in cheesecloth, tying closed.
Bring broth to boil in a large heavy stockpot, then carefully place seitan into boiling water. Bring back to boil, cover, and reduce to simmer for one hour.
Turn stove off, and allow seitan to sit in broth for 15-30 minutes before removing.
Allow to cool on a wire rack for 15-20 minutes before removing cheesecloth.
Allow to cool completely on wire rack before proceeding further. Note: You can do this step, and park your roast in the refrigerator or freezer for future use.
Preheat oven to 450 degrees Fahrenheit.
In a large skillet, brown the roast on all sides. Park to cool.
Open the puff pastry and gently roll over the pastry to remove folds.
Place cooled roast in the middle of the pastry. Fold sides of pastry to enrobe the robe completely, pinching the seam together and folding the sides to seal.
Place wellington seam side down on parchment lined cookie sheet.
Slit the top of the pastry to allow steam to escape.
Bake in oven for 10 minutes, then reduce heat to 425 degrees Fahrenheit and bake for additional 15-20 minutes, or until puff pastry is golden brown.
Remove from oven and allow to rest for 8 minutes before serving/slicing.
Serve with warmed gravy.

The Gravy
3

In saucepan over low heat, caramelize the onions in 2 teaspoons oil, approximately 20-25 minutes. Be patient and you will be justly rewarded. This is where you will get a large part of your flavor.
Sprinkle in flour to coat onions.
Add remaining oil, and stir to combine well and remove any lumps.
Continue cooking until flour is gently brown but not burned.
Add mushroom powder and stir to combine.
Mix the bouillon with water.
Pour into saucepan, stirring to combine well.
Continue to cook over medium heat until gravy thickens and begins to simmer. Continue to simmer for additional 2 minutes.
Pour in gravy boat.

Beef Wellington with Mushroom Spinach Stuffing and Brown Gravy

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

Leave a Reply