Redefine Meat Beef Wellington

Name: Redefine Meat Beef Wellington
Ingredients: 100 g Carrot, finely chopped; 200 g Onion, finely chopped; 15 g Olive oil; 340 g Redefine Meat minced beef; 5 g Tomato paste; 100 g Celery stalk, finely chopped; 70 ml Red wine; 2 Garlic cloves, pressed; 70 g Plant-based butter or olive oil; 220 g Cremini mushrooms; 200 g Shallots, finely chopped; 10 g Fresh thyme, finely chopped; 50 g Sherry vinegar; 1 Sheet or roll of puff pastry (or vegan alternative); 1 Beaten egg (or a vegan alternative); Salt and pepper; 500 g Carrot; 5 g Tarragon; 5 g Thyme; 30 g Olive oil; Salt and pepper; 45 g Olive oil; 30 g Shallots, finely chopped; 10 g Green peppercorns; 30 g Flour; 250 g Vegetable stock; 125 g soy cream; 1 Sprig of thyme, leaves only; Salt

Beef Wellington with Redefine Minced Beef, roasted and spiced carrots, and pepper sauce.This plant-based Beef Wellington, filled with flavorful Redefine Beef Mince, offers a refined alternative to the classic dish. Surrounded by a crispy pastry and served with roasted, spiced carrots and a spicy pepper sauce, this is an ideal main course for festive occasions.

Ingredients

100gCarrot, finely chopped

200gOnion, finely chopped

15gOlive oil

340gRedefine Meat minced beef

5gTomato paste

100gCelery stalk, finely chopped

70mlRed wine

2Garlic cloves, pressed

70gPlant-based butter or olive oil

220gCremini mushrooms

200gShallots, finely chopped

10gFresh thyme, finely chopped

50gSherry vinegar

1Sheet or roll of puff pastry (or vegan alternative)

1Beaten egg (or a vegan alternative)

Salt and pepper

500gCarrot

5gTarragon

5gThyme

30gOlive oil

Salt and pepper

45gOlive oil

30gShallots, finely chopped

10gGreen peppercorns

30gFlour

250gVegetable stock

125gsoy cream

1Sprig of thyme, leaves only

Salt

Preparation

Add 1 tablespoon of olive oil to the same pan over medium heat.
Add the vegetables (onion, carrots, celery, and garlic) to the pan and sauté until soft.
Add the tomato paste and stir it in. Let the ingredients cook for 2 to 3 minutes until caramelized.
Deglaze with red wine and scrape the crispy bits from the bottom of the pan.
Add the remaining thyme and stir it in. Then remove the pan from the heat and let the mixture cool.
Season with salt and pepper.
Take a large bowl and mix the cooled onion mixture with the Redefine Beef Mince. Roll the mixture in cling film, to the desired Wellington size, and let the roll firm up/cool in the fridge for 30-45 minutes.
Remove the roll with Redefine Beef Mince from the fridge and remove the cling film. Heat some oil (10 grams) in a pan over medium heat. Sear the chilled roll with Redefine Beef Mince. Make sure the outside gets a nice crust. Remove the pan from the heat and let the meat roll cool.
Preheat the oven to 200°C.
Roll out the puff pastry to the desired length for the Wellington.
Spread some duxelles on the puff pastry and then place the roll with Redefine Beef Mince on top of the mushroom layer.
Brush the outer edges of the puff pastry with the beaten egg and roll up the Wellington.
Place the whole thing in the fridge for another 15 minutes.
Remove the roll from the fridge and brush it with the beaten egg.
Make small incisions in the Beef Wellington. Add some dried thyme for extra flavor.
Place the Redefine Beef Wellington in the oven and bake for 30-45 minutes, or until the temperature in the center of the dish is 72°C.
Remove the prepared Beef Wellington from the oven. Let it rest for a while before slicing.

Cut the mushrooms into small pieces.
Put a quarter of the butter in a frying pan over medium heat. Add the mushrooms, shallots, and half of the thyme to the pan and sauté for about 5 minutes until the mushrooms release their moisture and the liquid has evaporated.
Add another quarter tablespoon of butter to the pan, let it melt, and then stir in the sherry vinegar. Scrape the mixture from the bottom to loosen any browned bits of butter. Let the mixture cook until the pan is dry, then remove from the heat. Set the mixture aside and let it cool.
Season to taste with salt and pepper.

Preheat the oven to 180°C.
Wash the carrots and dry them thoroughly. Cut off the ends.
Put the carrots, oil, tarragon, and salt in a large bowl and mix the ingredients together until the carrots are fully coated.
Place the seasoned carrots in a roasting tin or oven dish and spread them out in a single layer.
Roast the carrots for 15-20 minutes or until they are slightly softer but still firm.
Finally, pour the roasting juices over the top.

Heat the oil in a pan over medium heat. Add the shallots and green peppercorns. Stir occasionally and sauté for about 3 minutes until the shallots have softened.
Add the flour and cook the mixture for about a minute until the flour is dissolved. Keep stirring. Add the stock and increase the heat. Let the sauce cook for 3 to 5 minutes until the volume is reduced by half. Keep stirring.
Add the soy cream and lower the heat (to medium-low). Let the mixture simmer gently for about 5 minutes until the sauce thickens. Season to taste with salt and fresh thyme leaves.