The classic Beef Wellington reimagined with a more tasty, nutritious, and environmentally friendly black bean core. And that gravy! Have you ever wanted to lick the plate?
2eggs1 for the black bean mixture and one for brushing the pastry
500gsheet puff pastry
Instructions
Vegetarian “Prosciutto"
Combine the soy sauce, mirin, hoisin sauce, and rice vinegar.
Duxelles
Chop the onion and garlic very finely.
In a wok or large sauté pan, heat the oil over medium-high heat.
Add the mushrooms and onion and stir to coat with the oil.
Reduce the heat to medium and add the salt and pepper.
Sauté the mushrooms and onion until any moisture they release has evaporated and they are just starting to brown, about 10 minutes.
Add the red wine to deglaze the pan and continue to sauté until it has evaporated.
Remove from the heat.
Mushroom miso gravy
Put the hot water, kombu, and dried shiitake mushrooms in a saucepan. Allow to sit for 30 minutes.
Bring up to a boil then remove the kombu.
Add the onion, garlic, red pepper, carrot, celery, and mushroom stalks.
Bring back to a boil, then reduce to a simmer.
Simmer for 45 minutes.
Strain the stock. Should be 1 to 1.5 cups. Retrieve the rehydrated shiitake mushrooms and set aside for the Wellington.
Melt the butter in a pan, sprinkle in the flour and stir to form a paste. Cook the paste until it achieves a tan colour.
Slowly add the stock, stirring all the time.
Add the dark miso and whisk in.
Strain the gravy to get a really silky consistency.
Taste and adjust seasoning if necessary.
Black Bean core
Preheat the oven to 170 degC
Quarter the red pepper and remove the stalk and pith.
Peel the onion and garlic cloves.
Wrap the red pepper, onion, and garlic in foil with a drizzle of olive oil and a sprinkle of salt.
Bake in the oven for 1 hour.
Let cool while still wrapped in the foil. Peel off as much of the red pepper skin as you can.
Lay the drained and rinsed black beans on baking paper in a baking tray and put in the oven until they start to dry out and the skins begin to split, about 10 minutes.
Dice the fresh shiitake mushrooms and sauté until any moisture they release has evaporated and they are just starting to brown.
In a food processor, blend together half of the black beans, the red pepper, tomato paste, onion, garlic, nuts, and oats.
Add the other half of the black beans, the sautéed fresh shiitake mushrooms, and the rehydrated dried shiitake mushrooms from the gravy, and pulse so they break up a little, but are still a little chunky.
Remove to a bowl and stir in the paprika, chilli flakes, cumin, and egg.
Form the mixture into a cylinder about 6 cm in diameter and 15-20 cm long.
Wrap tightly in plastic wrap then store in the freezer until it firms up a bit, up to 1 hour, then transfer to the refrigerator.
Black Bean Wellington assembly
Preheat the oven temperature to 180 degC
Whisk the other egg in a bowl.
Form the pastry into a rectangle approximately A4 size.
Lay the rice paper on to the pastry, keeping a 2 cm gap clear around the edges.
To create the “prosciutto”, brush the rice paper with soy, mirin, hoisin mix. Use just enough to light moisten the rice paper.
Spread the “duxelles” out over the “prosciutto”.
Remove the plastic wrap from the black bean core, and lay it in the middle of the duxelles, “prosciutto”, and pastry.
Brush the egg around the edges of the pastry.
Roll up into something that resembles a beef wellington, but with our black bean concoction rather than the meat.
Brush the pastry with the egg mixture.
Place on a floured baking tray and put in the top the oven.