Beef Wellington is a classic Christmas dinner main dish that really takes some kitchen commitment. If you aren’t familiar, traditional Beef Wellington is an English recipe where a sheet of phyllo dough is lined with prosciutto or ham, then foie gras paste and a mushroom duxelles, before setting beef tenderloin on top. Rolled up and baked, it is certainly a labor of love! So in my forever effort to star vegetables as the eye catching holiday main dish (right next to Whole Roasted Cauliflower and Stuffed Butternut Squash), I set out to make a delectable vegetarian Wellington dish that will knock your socks off! Yes, there are definitely multiple steps here, but you can make some parts ahead of time so you can socialize with your guests while it has its final bake in the oven. Serve up this amazing dish with plenty of classic sides to fit all diets when you set up your holiday spread. While traditionally a Christmas recipe, you could also make this for vegetarian Thanksgiving or any gathering where you have the time.
Here’s what goes into it
There are many ingredients in this Wellington, but they are all pretty common so it’s just a matter of gathering it up and getting to work! Here are the main components:
Beets: Boiled beets have a deep red color that will mimic rare beef. We’ll boil them in balsamic vinegar to help cut through that distinct earthy flavor (don’t have it? balsamic substitutions here) Mushroom Pâté: In lieu of a classical pâté, we’re making a mushroom pâté to line our puff pastry! It involves cremini mushrooms sautéed in butter and oil, along with garlic, shallots, thyme, rosemary and ricotta. Puff Pastry: This outer layer ties all the ingredients together! You’ll pinch 2 sheets together to make 1 mega sheet (this is an epic main dish, after all). Bits and Bobs: Those are the main components! You’ll also need breadcrumbs to absorb moisture in the Beet Wellington and an egg to brush the dough with.
How to make Beet Wellington
Vegetarian Beef Wellington? You betcha! There’s a lot of steps but it is so worth it to have an amazing centerpiece at your holiday meal.
Beets
Step 1: BoilAdd cleaned beets and balsamic vinegar to a pot and cover with water so that the beets are totally submerged. Simmer for 30 minutes or until the beets are fork-tender. (I always wear an apron to make sure I don’t get splashed with the brightly colored water!) Step 2: PeelLet cool slightly until safe to handle; then you should be able to peel the beets easily.
Mushroom Pâté
Step 1: Flavor BaseAdd butter and oil to a clean saucepan to melt. Add the garlic, shallot, thyme, and rosemary. Heat while stirring until the shallot is translucent and fragrant, about 3 minutes. Step 2: MushroomsAdd sliced mushrooms to the saucepan. Cook until they have released their moisture and begin to brown and soften, about 10 minutes. Step 3: BlitzAdd the mixture to a food processor, along with the ricotta and salt. Process until everything comes together into a smooth paste. Chill until ready to assemble.
Assembly
Step 1: DoughThaw the dough completely on a couple of long sheets of plastic wrap on the counter (this plastic wrap will make it much easier to roll everything up later). “Glue” the two sheets of pastry together on one end to make a large single rectangle. Step 2: PâtéSpread half of the mushroom paste across the rectangle pastry, leaving a clean 1-inch border on all sides. Step 3: BreadcrumbsSeason breadcrumbs with salt and pepper and sprinkle half over the mushrooms. This will help to absorb excess moisture during baking. Step 4: BeetsLine the prepared beets down the center of the mushroom paste. Add the remaining paste over and around the beets. Sprinkle remaining breadcrumbs on top. Step 5: RollCarefully pull up the edges of dough to wrap the beets securely. Fix any holes with a wet finger and gently pressing everything together. Use a dampened fork to secure all edges. Step 6: ChillUse the plastic wrap to roll/wrap the beet Wellington like you would secure a sushi roll. Chill for anywhere from 1 to 8 hours in the fridge. Step 7: CookRemove the plastic wrap and transfer the pastry to a parchment lined baking sheet, with the seam side down. Brush a beaten egg over the entire pastry and cut some holes for steam to escape in the top of the roll. Bake for 40 minutes, or until the pastry is golden brown. Step 8: ServeLet cool slightly before transferring to a large cutting board or serving platter. Slice and serve! Some great additions are goat or feta crumbles and a balsamic glaze.
Recipe tips
Make Ahead: While the final product is best served immediately, you can always prepare the beets and pâté ahead of time, as well as let the entire assembled Wellington chill for up to 8 hours before cooking. Dye Free: Keep in mind that beets are notorious for staining. Wear disposable gloves while peeling them to keep your fingers clean, and avoid letting the beets rest on any stainable surfaces. Leftovers: The leftovers won’t be crispy, but it will still taste delicious a couple days later! Cook’s privilege to eat the yummy bits.
Beet Wellington Sides
Complete your holiday table with these favorites.
Slow Cooker Garlic Carrots will add a lovely contrasting color to the plate. Spinach and Mashed Potato Croquettes are another fancy treat. Cranberry Sauce is of course the ultimate holiday side.
