the art of the (tenderloin) roast 🥩
The Do’s, Don’ts & Delicious
Tenderloin 101: Know the basics 📖
Made for Beef Wellington
If cooking it solo: Keep it moist
If you’d like to prepare the roast without pastry, prioritize keeping the moisture in — follow the recipe below to prevent it from drying out
Add some zest
Serve with a bold sauce - for example, horseradish, peppercorn, or gravy - or drizzle in (plant-based) butter
The Perfect Beef Wellington – Step by Step🔥
THAW roast
Thaw in fridge overnight (preferred)
Or: Thaw in cold running water (~ 1 hour)
Make the Filling (OPTIONAL)
Pulse mushrooms in a food processor. Sauté with shallots, thyme, and a pinch of salt until browned and nearly dry. Add soy sauce and vegan yogurt, stir until spreadable, then cool completely.
SEAR & WRAP in PASTRY
Sear the tenderloin on all sides in a hot pan with oil for about 2 minutes total, then let cool
Lay out the puff pastry on a floured surface
Spread the chilled mushroom filling over the upper ¾ of the pastry
Lightly coat the tenderloin with mustard, place it on the pastry, and wrap tightly
Seal edges with a bit of water and fold the ends neatly
Chill for 20 minutes.
Bake
Preheat oven to 425°F
Score the top gently and bake for 25 minutes, or until the pastry is golden brown and crisp
Let rest for 10 minutes before slicing
serve
Slice into ½-inch pieces, sprinkle with sea salt and chives, and serve hot
Drizzle with plant-based butter and/or serve with a flavorful sauce to add moisture - our favorite is horseradish sauce and gravy
Naked Roast
RECIPE🔥
Thaw roast overnight in the fridge or 1 hour in cold water
Season generously with salt and pepper, then wrap in foil
Roast at 400°F for 20–25 minutes, just until heated through
Rest for 10 minutes, then sear the surface in a hot pan until golden
Slice and drizzle with plant-based butter or oil before serving or serve with sauce