Beet Wellington

Recipe for 10 people

Main course Beetroot Dinner


For 10 servings


10 red beetroots

350 g puff pastry

6 Savoy cabbage leaves

4 egg yolks


200 ml dashi

300 g mushrooms

20 g smoked garlic

60 g shallots

20 ml Debic Roast & Fry

500 ml Debic Culinaire Original

150 g Shimeji (beech) mushrooms


600 g mushrooms

100 g shallots, finely chopped

100 ml Debic Roast & Fry

200 ml Debic Culinaire Original



50 g hazelnuts

200 g Savoy cabbage leaves

beetroot cress


Methode Beet Wellington

Roast the beetroots in aluminum foil at 200 °C for 1 hour until tender.

Peel the beetroots and allow to cool.

Remove the veins from the Savoy cabbage leaves and blanch briefly.

Allow to cool and pat dry.

For the duxelles, chop the mushrooms finely.

Sauté together with the shallots in Debic Roast & Fry.

Deglaze the mixture with Debic Culinaire Original cooking cream and boil down.

Season with salt.

Allow to cool.

Roll out the puff pastry to 5 millimeter thickness.

Cover the puff pastry with Savoy cabbage leaves and the duxelles.

Place the beetroots on top and cover with duxelles and Savoy cabbage.

Roll up and brush on egg yolk.

Bake the Wellington at 200 °C for 25 minutes.

Chop mushrooms fine for the sauce.

Sauté with the garlic and shallots in Debic Roast & Fry.

Deglaze with the dashi and Debic Culinaire Original.

Reduce to the desired thickness and pass through a fine sieve.

Finishing touch

Cut the Wellington into equal slices and arrange on the plates.

Cut circles out of the remaining Savoy cabbage leaves using a round cutter and reheat.

Heat the Shimeji mushrooms in the sauce and arrange on the plate.

Garnish with hazelnuts and beet cress.