Filet Wellington with plant-based steak

1.

To make the spinach pancake batter, place the flour in a bowl with the salt, bicarbonate of soda and nutmeg. Using a whisk, stir enough milk into the flour to make a creamy batter.

2.

Add the lemon juice to the batter. Then mix the blanched spinach with the remaining milk and stir into the batter – you should have a light green crêpe batter. Then bake thin crêpes in a pan with a little oil.

3.

For the mushroom duxelles, peel and finely dice the onions. Finely chop the mushrooms and fry with the oil and chopped onions in a pan over a medium heat.

4.

Season with salt, pepper and a little gingerbread spice and then deglaze with white wine. When the wine and the liquid from the mushrooms have evaporated, add the herbs – spread on a baking tray and chill.

5.

To assemble the Filet Wellington, spread the spinach crêpes thinly with the cold mushroom duxelles. Place THE GREEN MOUNTAIN steak in the middle of the crêpes and roll up tightly.

6.

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. Place the wrapped fillet with the seal facing downwards on a baking tray lined with baking paper – cut out strips or any shapes you like from any leftover pastry and use to decorate.

7.

Bake the fillet Wellington at 200 °C (top/bottom heat) for approx. 25 minutes – the batter should be crispy and golden yellow and the steak slightly pink when cooked.