Tuesday, October 16, 2012

"Beef" Wellington with Bourbon Sauce (Holiday Prep)

My Mom and I usually "split" the holidays.  Each year one does Thanksgiving dinner while the other does Christmas. This year, I got Christmas.  I actually like  Christmas a little better because Thanksgiving dinner feels just a little too "predetermined" to me.

I am already thinking about what to do for Christmas dinner. I want something that everyone will like and is elegant but not to overwhelmingly time consuming or difficult. While I normally don't mind lengthy or complicated recipes, I want to really be able to enjoy my family on Christmas and not have to spend all my time in the kitchen cooking.

This "Beef" Wellington was something that just sort of came to me one day.  I love Field Roast and we all know everything tastes better wrapped in puff pastry, right?  So I figure the two together would be pretty close to a Wellington. I did not do the duxelles that is traditionally done with a Wellington but if I am feeling ambitions at Christmas time, I may.

With the Wellington I made a bourbon sauce (that was great), some herbed smashed red bliss potatoes and a Brussels Sprout Casserole (that was awesome, too- recipe soon). It was a wonderful family meal that a vegan, a vegetarian and two omnivores enjoyed. I think this will be Christmas dinner this year!

Have you started to think about the holidays yet?  What will be on your table?

"Beef" Wellington with Bourbon Sauce

For the Wellington:
1 Field Roast Celebration Roast, thawed
1 package puff pastry, thawed

For the Bourbon Sauce:
1/4 cup bourbon whiskey (I used Woodford Reserve but you can use a less expensive bourbon)
1/4 cup Earth Balance Vegan Buttery Sticks
1/2 cup or more vegetable stock (you may want to adjust for desired consistency)
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp all purpose flour
1/2-1 tsp Gravy Master (adjust for desired color)
Salt and pepper to taste

Preheat oven to 375 degrees.

Cut one sheet of puff pastry into fours.  Slice the field roast into four equal sized portions (I cut the rounded ends off and reserved them for another use).

Place one slice of Field Roast on each puff pastry section and pull the puff pastry together over the slices. I did this by pulling opposite corners in and attaching them to one another in the center.  Pinch to seal and place sealed side down on a baking sheet. Repeat with remaining puff pastry and Field Roast slices.

Place in the oven at 375 degrees for 30 minutes or until golden brown.

During the last five minutes or so of cooking prepare the sauce by heating the Earth Balance in a small skillet over medium heat.  Add the bourbon,vegetable stock, thyme, rosemary and salt and pepper.  Add the flour and whisk until smooth.  Add the gravy master until the desired color is reached. Continue to heat a few more minutes until sauce has reached the desired consistency.

When ready to serve, slice each Wellington in half and drizzle with sauce.



  1. Hi,
    Will you please post a link to your Blog at The Veganism Community? Our members will appreciate it.
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    1. Thanks James, I posted the link. Thanks for reaching out!