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Almost Beef Wellington With Madeira Sauce

From PETA's web site (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.