planted.steak Wellington

Duration: 120 Min

Level: Hard

Ingredients

For how many people?

planted.steak

Pepper

Garlic clove

Fresh thyme

Fleur de sel

1TL

vegan butter

20ml

Cognac

275g

square puff pastry

Duxelles

450g

large white mushrooms

Shallots

1EL

Vegetable oil

Fresh thyme

20ml

Cognac

20ml

Marsala wine

1TL

black balsamic vinegar

½TL

Maple syrup

Celery root

2.5cm

thick slice of celeriac

1EL

vegan butter

For coating

100ml

Oat milk

Pinch of turmeric

1TL

Maple syrup

Sauce

large onions

200ml

Red wine

Bay leaf

1TL

Corn kernels

Preparation

Prepare

Unwrap the steak and dry it on a kitchen towel. Season the steak with salt and pepper.
Preheat a frying pan to medium heat and add a little vegetable oil.
Place the steak in the pan and fry for 2-3 minutes on both sides roast until golden brown. Add a teaspoon of vegan butter and the thyme. Once the steak has a nice color, add the cognac and flambé.
Place the steaks in the fridge so that they cool down completely to 5°C.
Cut the mushrooms into 3x3 mm cubes and the shallots into small cubes. Heat a pan over a high heat and add a tablespoon of oil. Add the mushrooms and fry until they release their juices. Then add the shallots. Season with salt and pepper. Once the mushroom juice has reduced, add the thyme, cognac and Marsala and flambé. Remove everything from the pan and season with balsamic vinegar, maple syrup, salt and pepper. Then place in the fridge to cool to 5°C.
Peel the celeriac, cut off a 2.5 cm thick piece
and use a small knife to form a dome for the Wellington. Diameter 7 cm.
Blanch the celeriac in salted water for 3 minutes. Then place in ice water.
Roast the blanched celeriac in vegan butter until golden brown. Leave to cool as well.
For the stock, peel the onions, cut into strips and fry with a little oil until golden brown. Pour in water until it is covered, add the bay leaf and simmer for about 45 minutes. Pass through a sieve.
Dilute the cornstarch with a little water and stir into the sauce to get the right consistency.

Prepare

Cut out a round base with a diameter of 16 cm from the puff pastry
of 16 cm and prick a few holes in it with a fork.
Use a cookie cutter with a diameter of 10-11cm and fill with a layer of 5mm mushrooms.
Place the steaks on top of the layer. Place another layer of mushrooms on top of the
steak (5 mm).
Place the celeriac on top and finish with another
finish with another layer of Duxelles. Try to form a dome.
Fill the edges with mushrooms and press firmly to hold and create a visible dome.
Prepare the top layer of puff pastry. You can be generous and cut away the overlapping pastry afterwards. Prick holes again with a fork.
Moisten the bottom edges of the puff pastry with a little water.
Place the puff pastry on top of each other and join with the bottom layer.
Use another layer of puff pastry to create a garnish. You can be as creative as you like here.
Spread the puff pastry with the milk, turmeric and maple syrup mixture.
Bake the Wellington at 200 °C for about 45 minutes until golden brown.

Serve