“The Green Mountain” Plant-Based Steak
vegan puff pastry
gingerbread spice and nutmeg
salt and pepper
To make the spinach pancake batter, put the flour, salt, baking soda and nutmeg in a bowl. Using a whisk, stir enough milk into the flour to make a creamy batter.
Add the lemon juice to the batter. Mix the blanched spinach with the remaining milk and stir into the batter – this should give a light-green pancake batter. Then cook thin pancakes in a pan with a little oil.
To make the mushroom duxelles, first peel and finely dice the onions. Then chop the mushrooms into small pieces and fry with the oil and chopped onions in a pan over a medium heat.
Season with salt, pepper and a little gingerbread spice, then deglaze with white wine. When the wine and the liquid from the mushrooms have evaporated, add the herbs – spread the mixture onto a tray and chill.
To assemble the Beef Wellington, spread the spinach pancakes thinly with the cold mushroom duxelles. Place “The Green Mountain Steak” in the centre of the pancakes and roll up tightly.
Roll out the puff pastry to a thickness of approx. 3 mm – roll the fillet tightly into the puff pastry – brush the edges of the pastry with a mixture of vegetable cream and turmeric and seal well. Line a baking tray with baking paper and place the wrapped fillet onto the tray with the “seal” facing downwards – cut out strips or any shapes you like from any leftover dough and use to decorate.
Bake at 200 °C (top/bottom heat) for approx. 25 mins – the pastry should be crispy and golden, and the steak slightly pink.