Gordon Ramsay revolutionizes Filet Wellington: “The meatless, 100% vegan recipe”

The meat dish between tradition and modernity

Filet Wellington is a unique dish with a fascinating history: it is said to have been created in honor of Arthur Wellesley, Duke of Wellington, winner of Waterloo. Not surprisingly, the elaborate preparation involves a beef filet wrapped in mushroom duxelles sauce, prosciutto, and pasta sheets, all cooked until perfectly browned. Traditionally, the recipe requires a fair amount of skill to tenderize the beef, flavor the filling, and make the crust pleasantly crunchy. However, Gordon Ramsay has taken it to the next level, literally turning it into a test for aspiring chefs.

His interpretation stands out for his meticulous attention to every component. First of all, Ramsay insists on a filet of the highest quality, which is pre-cooked before going into the oven to seal in the juices. Then, his duxelles is rich in aromatic herbs and shallots, slowly stewed to intensify the flavor. Finally, a layer of crêpes is used to wrap the duxelles and ham (strictly Parma), protecting the pasta sheet from moisture.

The vegan version

However, even classics are destined to be revisited, especially to allow an increasingly wider clientele to enjoy them without hesitation. So, the filet is replaced by a beetroot capable of combining juiciness and compactness, imitating (with a whole series of small tricks) the texture of meat. The rest of the chef’s tips, reported on the official website, can be found in this 100% vegan recipe!

Vegan Beetroot Wellington

Ingredients

For the beetroot

500 g raw beetroot (if possible, buy it in a cylindrical shape – this will allow you to easily recreate the shape of the typical Wellington filet)
200 ml red wine vinegar
Sherry vinegar
200 g caster sugar
20 g star anise
20 g mustard seeds
200 g spinach (to wrap around the beetroot)

For the duxelles

500 g finely chopped mushrooms
2 cloves garlic, crushed
2 sprigs thyme
10 ml vegetable oil
150 g chestnuts, blanched and finely chopped
Truffle oil, to taste

For the crêpe

250 ml almond milk
50 g flour
Tarragon
Salt and pepper

For the pasta sheet

Vegan pasta sheet
Chickpea water

For the beetroot gel (garnish)

400 g beetroot juice
4 g agar agar
A pinch of salt
8 g red wine vinegar

For the finishing touches

Thinly sliced beetroot
Thinly sliced radishes
Thinly sliced black truffle
Extra virgin rapeseed oil
Mixed cress
Fresh grated horseradish

For the vegan jus

500 g sliced white onion
500 g sliced carrots
500 g beetroot scraps
500 g leeks, chopped
2 cloves garlic, crushed
2 sprigs thyme
10 ml vegetable oil
30 g cornstarch
100 ml water

Cooking instructions for the beetroot

Remove the leaves from the beetroot, wash it gently and place it in a pot of water to simmer with all the other ingredients (except the spinach).

Simmer for about 20-30 minutes, until the beetroot is tender.

While the beetroot is still hot, peel and discard the 2 outer layers using a clean cloth – wear protective gloves for this.

For the duxelle

Caramelize the sliced mushrooms in a heavy-bottomed pan with the crushed garlic, thyme, and vegetable oil.

Add the blanched chestnuts and cook until well incorporated.

Season with salt and truffle oil to taste.

Blend the mixture until you obtain a spreadable consistency.

To prepare the crepes

Combine the ingredients and beat by hand with a whisk to remove any lumps.

Heat a non-stick pan and cook the crepes until golden brown on both sides. You will need at least two crepes.

To assemble the vegan Wellington filet

Lightly blanch the spinach and wrap it around the cooked beetroot, making sure there are no gaps.

Place 2 crepes on a layer of cling film. Spread a layer of mushroom and chestnut duxelle over the crepes.

Place the beetroot wrapped in spinach on top. Wrap tightly in plastic wrap and refrigerate for one hour.

Remove the plastic wrap and wrap tightly in vegan pasta sheets. Refrigerate for another hour.

Brush the Wellington with chickpea water and score the surface to promote optimal cooking.

Bake at 210°C for 18 minutes.

Next, prepare the beetroot gel. Bring everything to a boil and simmer for 3-4 minutes.

Pass through a muslin cloth and leave to thicken in a baking tray.

For the vegan jus

Roast all the herbs and vegetables: season with vegetable oil, place in a large baking tray and bake at 220°C for 45 minutes, stirring every 15 minutes until golden brown.

Cover the roasted vegetables with water and return to the oven at 180°C for 1 hour.

Pass through a fine sieve and reduce by half.

Dissolve the cornstarch in water and add to the reduced sauce. Bring to a boil and allow to thicken.

Season to taste.