Beet Wellington with Mushroom Truffle Jus

Modern Meatless Movement

Plant-based options are increasingly sparking the curiosity and appetites of vegetarians, vegans, and carnivores alike. To create noteworthy veg-forward offerings, chefs must let go of their dependence on meat and rely on technique, creativity, and flavor collaboration. Transform a meat-centric dish deeply rooted in classic continental cuisine, such as Beef Wellington, into a satisfying, plant-based flavor bomb by placing the spotlight on beets. This spin-off strikingly resembles its meat counterpart, satisfies in appearance, texture, and taste, and creates a conversation piece that’s guaranteed to generate buzz.

Beet Wellington
Beet Wellington with Mushroom Truffle Jus
Servings
4
Servings
4
Beet Wellington
Beet Wellington with Mushroom Truffle Jus
Servings
4
Servings
4
Ingredients
Mushroom Duxelles
Oat Milk Crepes
Beet Wellington
Mushroom Truffle Jus
For Serving
Servings:
Units:
Instructions
Mushroom Duxelles
  1. Heat oil in a sauté pan over medium heat; add remaining ingredients and cook until caramelized, about 20 minutes, stirring occasionally. Pulse in a food processor until almost smooth. Refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Oat Milk Crepes
  1. Whisk all ingredients, except pan spray, in a bowl; refrigerate until chilled, about 1 hour. Makes about 1¼ cups. Heat a crepe pan or nonstick sauté pan sprayed with cooking spray over medium heat; add about ⅓ cup crepe batter and swirl pan to coat. Cook crepe until golden brown on both sides, turning once, about 4 minutes. Repeat to make 3 additional crepes. Refrigerate in an airtight container up to 6 days.
Beet Wellington
  1. Heat all ingredients, except spinach and puff pastry, and 1 gallon water to a boil in a stockpot over high heat; reduce heat to medium-low and simmer until beets are tender, about 35 minutes. Drain; cool slightly and peel beets, reserving 4 cups beet skins and tops for Mushroom Truffle Jus. Blanch spinach in boiling water just until tender, about 1 minute; drain and pat dry and wrap with spinach leaves. Place 1 crepe on an 18-inch square piece of plastic wrap; spread with ½ cup Mushroom Duxelles and place 1 spinach-wrapped beet in center; using plastic wrap, tightly wrap crepe around beet to enclose. Repeat with remaining beets and crepes; refrigerate 1 hour. Remove plastic wrap; wrap each beet in 1 piece of puff pastry then loosely wrap with plastic wrap. Refrigerate until chilled, about 1 hour.
Mushroom Truffle Jus
  1. Toss mushrooms, thyme, garlic, carrots, onions, leeks, reserved beet skins and tops, and canola oil in full hotel pan. Roast at 400°F until caramelized, about 1 hour, stirring occasionally. Add 3 quarts water; roast until very dark brown, about 2 hours, stirring occasionally. Strain through a fine-mesh sieve; transfer to a saucepan and reduce to 2 cups over high heat, about 40 minutes. Whisk cornstarch, truffle oil, salt, pepper and ¼ cup water in a bowl; whisk into reduced jus. Cook until thickened, about 4 minutes, whisking constantly. Cool; refrigerate in an airtight container up to 6 days. Makes about 2 cups.
For Serving
  1. Brush 1 Beet Wellington with some egg white; roast at 400°F until golden brown, about 35 minutes. Heat ½ cup Mushroom Truffle Jus in a saucepan over medium heat to a simmer. Slice Beet Wellington in half; serve with Mushroom Truffle Jus garnished with julienned spinach and black truffle, if desired.