In an effort to support sustainable and healthy food choices (for the environment and for the body), this Christmas I will be making “traditional” holiday recipes along with vegan, vegetarian and/or gluten free recipes. The main dish this Christmas will be Beef Wellington (traditional) and Roast Wellington (vegan but not gluten free). Both recipes are a first for me :-O! I’ll take photos and post them on our Instagram and Facebook for you to see.
If you make either of these recipes, please let me know how it turned out for you! Share a picture on Instagram and Facebook. Tag @IntownAreaHomes and use these hashtags #intownareahomes #iahfoodlove
*Recipe, Photo, & Video from Tasty
I found this one on Facebook. You know how you are scrolling through and notice a yummy looking video? That’s what happened to me.
for 12 servings
3 lb center-cut beef tenderloin
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten
Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
Remove the mushrooms from the pan and let cool completely.
Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
Lay overlapping strips of prosciutto on the plastic into an even square layer.
Spread a layer of the mushrooms evenly over the prosciutto.
Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
Preheat oven to 400°F (200°C).
Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
Decorate with additional pastry (optional). Sprinkle with kosher salt.
Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
Now for the vegan option. Thanks to my hubs for finding this one!
Reminder…If you make either of these recipes, please let me know how it turned out for you! Share a picture on Instagram and Facebook. Tag @IntownAreaHomes and use these hashtags #intownareahomes #iahfoodlove
*Photo, Video, and Recipe from AvantGardeVegan.com
There are quite a few steps and ingredients. It looks delicious. I think it’ll be worth the effort.
Since there are so many steps, at the bottom of the recipe, I’ve including the video instruction as well. Enjoy!
2 tbs Vegetable Oil
1 Onion, chopped fine
1 Leeks, chopped fine
2 cloves Garlic, minced
1 tsp Sea Salt
1 tsp Cracked Black Pepper
Pinch All Spice
Pinch Ground Nutmeg
1 tbs Dried Sage
2 tsp Dried Rosemary
1/4 cups Dried Cranberries, chopped extra small
1/2 cups Dried Apricots, chopped small
1 cup Chestnuts, chopped small
1 cup Cider
1 cup Vegetable Stock
1 tbs Miso Paste
2 & 1/4 cups Vital Wheat Gluten
3 tbs Chickpea Flour
Spice mix rub
Rest of the Cider
2 Cups Veg
2 cloves Garlic
1 Bay Leaf
Handful Thyme & Rosemary
1 tbs Miso
2 tbs Balsamic
4 tbs Cranberry & Orange Sauce
1 block Shop bought Vegan Puff Pastry
3 tbs Maple
3 tbs Milk
4 tbs Vegetable Oil
Sweat the onion, leeks, garlic, herbs with the seasoning & spices.
Once soft add the dried fruit & chestnuts. Sauté for 3 minutes.
Deglaze the pan with the cider, then add the stock & miso paste. Allow the mix to simmer for 2 minutes before turning the heat off.
Mix together the dry ingredients in a large mixing bowl.
Once the wet mix has slightly cooled add it to the dry ingredient bowl & mix well.
Knead the mixture for at least 10 minutes. The pre heat your oven to 180 degrees C (350 F)
Allow the dough to rest for 10 minutes whilst you clean up.
Roll the dough into a sausage shape around 4’’ in diameter.
Sprinkle the spice mix on your board & roll the dough into it until well covered.
Wrap the dough in cheese cloth & tie each end.
Place the wrapped dough into a deep baking tray with the rest of the roasting ingredients.
Bake for 2 hours at 180 degrees C (350 F), on the bottom shelf – turning half way through cooking.
Once baked, remove from the tray & allow to cool slightly before removing the cheese cloth.
Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. Score strips a 3rd of the way in the pastry on each side so you can make a lattice (optional – see video for tips).
Brush the roast with cranberry sauce. Then place into the centre of the pastry & wrap. Brushing the glaze on when needed.
Bake for 15-20 minutes or until golden.
Whilst the roast in cooking, strain the roasting mix through a sieve into a saucepan pressing through the lovely juices. Place the saucepan over a low heat & allow the gravy to simmer for 10 minutes until thick, you can add a touch of flour if it’s too thin.
Once the Roast is golden, carve & serve with the gravy.