Processed With Darkroom

Beet Wellington

This vegetarian dish is a nod to the classic Beef Wellington. A more deconstructed version, this dish is simple to put together and has enough umami to stand up to Cabernet and provide satisfaction without any meat required.

Beet Wellington

Start your wine and food adventure with this vegetarian twist on the classic Beef Wellington. You can pair this dish with a library Cabernet such as our 2013 Tonella Cabernet Sauvignon.

Ingredients

  • Roasted beets 
  • Mushroom Duxelles
  • Puff pastry (cut into 1.5 x 4-inch strips, baked until golden brown. Use many frozen puff pastry and sandwich them between 2 baking sheets to keep them flat and prevent too much puffing.)
  • Chevre mashed potatoes 

For the Roasted Beets:

  • 3 medium beets
  • Salt and extra virgin olive oil to taste
  1. Preheat the oven to 400 F.
  2. Wrap beets in foil and roast in the oven until tender, 30-40 minutes.
  3. When cool enough to handle, peel the beets and cut them into ½ inch pieces.
  4. Toss with salt and olive oil.

For the Mushroom Duxelles

  • 2 Tbsp butter
  • 1/2 lb. finely chopped mushrooms such as cremini or maitakes
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 1/2 Tbsp fresh herbs like rosemary and thyme
  • 1/4 cup red wine
  • Salt and pepper to taste
  • 2-3 Tbsp heavy cream
  1. Heat butter in a skillet over medium-high heat.
  2. After butter melts, add shallots and garlic and sauté for 3 minutes.
  3. Add Mushrooms, salt, pepper, and herbs.
  4. Reduce the heat to medium or medium-low and simmer until all liquids have evaporated. Unlike a typical mushroom sauté, this will take a little longer (10 to 12 minutes). Also try to avoid browning the mushrooms.
  5. Add wine and cook until evaporated, usually around 4-5 minutes.
  6. Finish with cream.

For the Chevre Whipped Potatoes:

  • 2 1/2 pounds Russet potatoes, peeled and cut into chunks
  • 1 Tbsp salt
  • 3 ounces chevre
  • 1/2-2/3 cup milk, heated
  • Salt to taste
  1. Place potatoes in a large saucepan, cover with cold water and add 1 Tbsp salt.
  2. Bring to a boil and cook until the potatoes are tender, about 10 minutes.
  3. Drain and return the potatoes to the pan.
  4. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.
  5. Mash the potatoes with a potato masher, ricer or food mill.
  6. Stir in goat cheese and enough hot milk to make a smooth puree.
  7. Season with salt and pepper.

To assemble:

  1. Spoon the potatoes onto plates. 
  2. Spread duxelles on the puff pastry and top with beets. 
  3. Place over the potatoes and serve drizzled with your favorite demi-glace.

Did you make this recipe?

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Featured Wine

2014 Tonella Vineyard Cabernet Sauvignon

This elegantly aged Estate Cabernet Sauvignon has immediate aromas of truffle and sauteed mushrooms, opening up to show secondary classic Rutherford characteristics of red cherry and leather. Juicy red cherry and ripe blackberry fills the palate, flowing into a flavorful finish. Will cellar well, 10-15 years. Winery Exclusive

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