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Almost Beef Wellington With Madeira
Sauce
From PETA's web site
www.vegcooking.com (note: the
web designer has added the metric measurements, some alternate product
suggestions and reformatted the ingredient list.)
A flaky pastry surrounds a savory
‘beef’-and-mushroom filling in this delicious dish. Serve it with
mashed baby red potatoes.
For the Mushroom Mixture:
- 2 shallots,
finely chopped
- 2 tbsp (30 ml) nonhydrogenated vegan margarine (try
Earth Balance brand)
- 2 garlic cloves,
finely minced
- 2 cups (480 ml) button mushrooms, finely chopped
- 1/4 cup (60
ml) Madeira wine
- 2 tsp (10 ml) parsley, finely chopped
-
1 tsp (5 ml) fresh thyme, minced
- Salt and pepper, to
taste
For the ‘Beef’ Wellington:
- 1 sheet puff pastry
-
1 cup (240 ml) prepared mushroom mixture (from above)
- 1
pkg mock beef strips (try Morningstar or Yves Beef
Veggie Tenders or gardein beefless
tips)
For the Madeira Sauce:
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) shallots, finely chopped
- 1 cup (240 ml) Madeira wine
- 1 sprig thyme
- 2 bay leaves
- 3
cups (720ml) beef-flavored broth
- 1 tsp (5 ml) black peppercorns,
crushed
- 1 tbsp (15 ml) arrowroot or cornstarch
- 1/4 cup (60 ml) cold
water
- 2 tbsp (30 ml) nonhydrogenated vegan margarine (try Earth
Balance brand)
- Salt
and pepper, to taste
For the Mushroom Mixture:
• In a
medium sauté pan, cook the shallots in the vegan margarine for 2
minutes.
• Add the garlic and the button mushrooms. Cook for 5
minutes.
• Add the wine and cook until almost evaporated.
•
Stir in the parsley and the thyme and adjust the flavor with the salt and
pepper. Set aside.
For the ‘Beef’ Wellington:
• Thaw the puff pastry sheet and fill with the mushroom mixture and
faux-steak strips. Fold over and crimp.
• Place in the refrigerator
for 30 minutes.
• Bake at 400°F (200C) for 15 to 20 minutes, or
until brown and crisp.
• Serve with the Madeira Sauce (see below).
For the Madeira Sauce:
• In a medium saucepan, heat the olive
oil. Add the shallots and cook for a few minutes.
• Add the wine,
thyme, and bay leaves. Cook until reduced by half.
• Add the broth
and the peppercorns and cook for 20 minutes.
• Mix the arrowroot or
cornstarch with the water and add to the pan. Let thicken and then add the
vegan margarine. Season with the salt and pepper and serve.
Serves
4.
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