Mushroom Duxelle:

  1. Finely chop the mushrooms.
  2. Add 1/2 of the butter to a frying pan over medium heat. Add mushrooms, shallot, and half of the thyme, and cook until the mushrooms have released their liquid, and the moisture has evaporated—about 5 minutes.
  3. Add the rest of the butter, cook until melted, and then stir in the sherry vinegar, scraping the bottom of the pan to release any browned bits. Cook until the pan is dry, and then remove from heat, and set aside to cool.
  4. Season to taste with salt and pepper.

New-meat filling:

  1. Add 1 tablespoon of olive oil to the same pan over medium heat.
  2. Add the vegetables (onion, carrots, celery and garlic) to the pan and cook until tender.
  3. Add tomato paste, stirring to incorporate, and cook until caramelized, about 2 to 3 minutes.
  4. Deglaze the pan with red wine, scraping crispy bits from the bottom of the pan.
  5. Add the remaining thyme, stirring to incorporate, and then remove from heat and set aside to cool. Season to taste with salt and pepper.
  6. In a large bowl, mix Redefine Mince Beef together with the chilled vegetable mixture. Form the mix into a log / desired wellington size, roll in clingfilm and place in the fridge to set / chill for 30-45 minutes.
  7. Remove the chilled Redefine beef mix from the fridge, take off the cling film. Heat 1 tbsp. of oil in a pan over medium heat. Sear the chilled Redefine Beef log, you are looking to get a nice crust on the outside. Remove and allow to cool.

Make the Redefine beef wellington:

  1. Preheat oven to 200°C.
  2. Roll the puff pastry to the desired length of your wellington. Cut the edges of the excess pastry if needed. 
  3. Place mushroom duxelle on the pasty section, and then place the Redefine Beef log on top of the mushroom.
  4. Brush the egg wash on the exposed edges of the pastry rectangle and roll the Wellington.
  5. Place the assembled wellington back in the refrigerator for 15 minutes.
  6. Remove from the fridge and brush the egg wash.
  7. Make slight slit cuts on top of the Wellington. You can add some dried thyme for enhanced flavors.
  8. Place the Redefine Beef Wellington into the oven and bake for 30-45 minutes, or until the core temperature reaches 72 degrees Celsius.
  9. Remove the cooked Wellington from the oven and allow it to rest before slicing.

Herb Roasted Carrots

  1. Pre-heat oven to 180°C.
  2. Wash the baby carrots and dry them completely. Trim the tops off.
  3. In a large bowl, combine the carrots, oil, tarragon, and sea salt and mix until the carrots are completely covered.
  4. Pour onto a roasting pan / oven dish, and spread in a single layer.
  5. Roast for 15-20 minutes, or until the carrots are tender, but still slightly firm.
  6. Serve topped with pan juices.

Peppercorn Sauce

  1. Heat the oil in a pan over medium heat. Add the shallots and green peppercorns, stirring occasionally, until the shallots have softened, about 3 minutes.
  2. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the stock and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
  3. Add the soy cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Season with salt and fresh thyme leaves.
  4. Slice the Redefine beef wellington and serve alongside the roasted carrots and the peppercorn sauce. 
  5. Bon appetite! 


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Meat filling:

1 package Redefine Beef Mince (250g), defrosted

1 tbsp. (15 g) olive oil

1 cup (200 g) onion, finely chopped

1/2 cup (100 g) carrot, finely chopped

1/2 cup (100 g) celery stalk, finely chopped

2 garlic cloves, crushed

1 tsp. (5 g) tomato paste

1/4 cup (70 g) red wine

Mushroom Duxelle:

1/4 cup (70 g) vegan butter \ olive oil

1 1/2 cups (220 g) Cremini mushrooms

1 1/3 cups (200 g) shallot, minced

2 tsps. fresh (10 g) thyme, finely chopped

1/4 cup (50 ml) sherry vinegar

Salt & pepper to taste


1 sheet of puff pastry (or vegan alternative)

1 egg, beaten *

Salt & pepper to taste

Herb Roasted Carrots:

5-7 (500 g) baby carrots

1 tsp. (5 g) fresh tarragon

1 tsp. (5 g) fresh thyme

2 tsbps. (30 ml) olive oil

Salt & pepper to taste

Peppercorn Sauce:

3 tbsp. (45 ml) olive oil

2 tbsps. (30 g) shallots, minced

2 tsps. (10 g) green peppercorns

2 tbsps. (30 g) flour

1 cup (250 ml) vegetable stock

1/2 cup (125 g) soy cream

1 Sprig thyme leaves

Salt to taste

*To make this recipe vegan, substitute the egg with 4 tsps. of ground chia seeds dissolved in one cup of water.