{"id":28416,"date":"2025-11-01T16:43:27","date_gmt":"2025-11-01T15:43:27","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=28416"},"modified":"2025-11-01T16:43:28","modified_gmt":"2025-11-01T15:43:28","slug":"beef-wellington","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/beef-wellington\/","title":{"rendered":"Beef Wellington"},"content":{"rendered":"
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Filet Wellington with plant-based steak<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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Our plant-based steak<\/h2>\n\n\n\n

We are delighted to introduce you to our gourmet innovation: the first Plant-based steak developed and produced in Switzerland. Whether you want to prepare it rare, medium or well done \u2013 our plant-based steak can be cooked according to your preferences. Enjoy the intense flavor without compromise. With our steak, you can experience pure enjoyment at its best!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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2 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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Ingredients<\/h2>\n\n
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1 pack<\/p>\n

THE GREEN MOUNTAIN Plant-based Steak<\/p>\n <\/div>\n

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250 g<\/p>\n

vegan puff pastry<\/p>\n <\/div>\n

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300 g<\/p>\n

wheat flour<\/p>\n <\/div>\n

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1 tsp<\/p>\n

baking soda<\/p>\n <\/div>\n

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500 ml<\/p>\n

milk alternative<\/p>\n <\/div>\n

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70 g<\/p>\n

blanched spinach<\/p>\n <\/div>\n

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1tbsp<\/p>\n

lemon juice<\/p>\n <\/div>\n

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3 tbsp<\/p>\n

oil<\/p>\n <\/div>\n

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250 g <\/p>\n

mushrooms<\/p>\n <\/div>\n

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2<\/p>\n

onions<\/p>\n <\/div>\n

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50 g<\/p>\n

rapeseed oil<\/p>\n <\/div>\n

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100 ml<\/p>\n

white wine<\/p>\n <\/div>\n

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20 ml<\/p>\n

cream alternative<\/p>\n <\/div>\n

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1\/4 bunch<\/p>\n

flat-leaf parsley<\/p>\n <\/div>\n

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1\/4 bunch<\/p>\n

thyme<\/p>\n <\/div>\n

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a little<\/p>\n

turmeric<\/p>\n <\/div>\n

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a little<\/p>\n

gingerbread spice and nutmeg<\/p>\n <\/div>\n

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a little<\/p>\n

salt and pepper<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

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.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Add the lemon juice to the batter. Then mix the blanched spinach with the remaining milk and stir into the batter \u2013 you should have a light green cr\u00eape batter. Then bake thin cr\u00eapes in a pan with a little oil.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

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.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

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 \u2013 spread on a baking tray and chill.<\/p>\n <\/div>\n <\/div>\n\n \n

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5.<\/strong><\/p>\n

To assemble the Filet Wellington, spread the spinach cr\u00eapes thinly with the cold mushroom duxelles. Place THE GREEN MOUNTAIN steak in the middle of the cr\u00eapes and roll up tightly.<\/p>\n <\/div>\n

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6.<\/strong><\/p>\n

Roll out the puff pastry to a thickness of approx. 3 mm. Roll the fillet tightly into the puff pastry \u2013 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 \u2013 cut out strips or any shapes you like from any leftover pastry and use to decorate.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Bake the fillet Wellington at 200 \u00b0C (top\/bottom heat) for approx. 25 minutes \u2013 the batter should be crispy and golden yellow and the steak slightly pink when cooked.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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more recipe suggestions<\/h2>\n\n\n\n

Not sure what to make with our products? You can find some great recipe ideas here:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Boeuf<\/div>

60 Min.<\/p>

medium<\/p><\/div>

Boeuf Bourguignon<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Louisiana<\/div>

45 Min.<\/p>

medium<\/p><\/div>

Louisiana loaded fries with plant-based paprika chunks<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Lauwarmer<\/div>

30 Min.<\/p>

medium<\/p><\/div>

Lukewarm chicken and chickpea salad<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n\n\n\n
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Our diverse range<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"956491_Wings_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"954189_Burger_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"953101_Cordon_Bleu_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"943949_Paprika_Steak_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"938761_Pfeffer_Medaillon_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"932721_Filet_Marinated_TGM_CH\"<\/a><\/figure>\n<\/div>\n\n\n\n
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\"929346_Steak_TGM_CH\"<\/a><\/figure>\n<\/div>\n<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div>\n\n\n\nView products<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":28663,"comment_status":"closed","ping_status":"closed","template":"","categories":[112,80],"tags":[],"class_list":["post-28416","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-festive","category-steak-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=28416"}],"version-history":[{"count":21,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28416\/revisions"}],"predecessor-version":[{"id":28889,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28416\/revisions\/28889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/28663"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=28416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=28416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=28416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}