This vegan filet Wellington is juicy, full of flavor and absolutely delicious! Before you jump into the kitchen, I recommend you read the blog post carefully. The recipe is simple, but there are a few steps you need to follow.
Prep Time1 hourhr
Cook Time1 hourhr
Resting Time12 hourshrs
Total Time14 hourshrs
Course: Main Course
Cuisine: French
Keyword: Filet, Wellington
Servings: 6people
Author: Carlo Cao
Ingredients
Filet:
100gcanned white beans((3½ oz))
1 ½teaspoongarlic powderheaped
1 ½teaspoononion powderheaped
1teaspoonpaprikaheaped
1teaspoonsalt
1small beet pureed with 250 ml water
5tablespoonmustard
1tablespoonmaple syrup or agave syrup
3tablespoonolive oil
200gvital wheat gluten((7 oz))
Stock:
2lvegetable stock(68 fl oz)
Duxelles:
500gchampignons mushrooms((17½ oz))
120gsmoked tofu((4¼ oz))
50gvegan butter((1¾ oz))
1onionfinely chopped
2clovesof garlicminced
2teaspoonthyme
100mlwhite wine or Marsala((3½ fl oz))
Filet Wellington:
200gvegan prosciutto((7 oz))
1vegan puff pastry rolled out squareplus minus 25 x 42 cm
1tablespoonsoy cream
1teaspoonsalt flakes
Instructions
Fillet
For the fillet, place beans, garlic powder, onion powder, paprika, salt, beet puree, 1 tablespoon mustard, maple syrup and olive oil in a food processor and blend.
Add vital wheat gluten and continue blending until a lump-free mixture is formed.
Knead the dough for 3-4 minutes and then form a filet.
Roll up the filet in a cheesecloth and simmer over low heat with the lid half closed for 90 minutes in the vegetable broth, turning the filet 2-3 times. Add a little broth from time to time if necessary.
Remove the filet from the broth, let it cool completely, place it in an airtight container and let it rest overnight in the refrigerator.
Duxelles
For the duxelles, place mushrooms and tofu in a food processor and chop finely.
Heat a skillet over medium heat and add the butter.
Add the onion, garlic and thyme and cook for 5 minutes.
Add the mushroom mixture, adjust salt and pepper and sauté for 15 minutes.
Pour in white wine or Marsala and cook for another 2-3 minutes.
Remove duxelles from heat, let cool completely, then place in an airtight container and let rest overnight in the refrigerator.
forming the Wellington
The next day, brush filet with 2 tablespoon mustard and sear on all sides in a hot skillet with little vegetable oil. Set aside.
*Place a piece of plastic wrap on a clean working surface and place the slices of vegan prosciutto on top so that they overlap slightly and form a layer.
Scoop the duxelles on top of the vegan prosciutto layer and smooth it out with a spoon.
Place the filet on top, brush with the remaining 2 tablespoons of mustard and roll up. Place filet in the refrigerator shortly.
Place a sheet of baking paper on the working surface, roll out the puff pastry on it.
Remove the fillet from the refrigerator, remove the cling film and place the filet on the edge of the short side of the puff pastry.
Roll up the filet, press the overlapping sides of the puff pastry tightly and remove the excess pastry.
Baking
Brush the filet Wellington with soy cream, top with flaked salt (optional) and bake in the middle of the oven at 190 °C (380 °F) for 30 minutes.
Video
Notes
*If you don't have vegan prosciutto, spread the duxelles on top of the puff pastry.