Beet Wellington with Pinot Noir Sauce

Beet Wellington with Pinot Noir Sauce
Photo by Kate Sears


  • 8 Tbs. (1 stick) unsalted butter, divided
  • 2-¼ cups Pinot Noir or red Burgundy wine, divided
  • Scant ½ tsp. black pepper, divided, plus more as needed
  • 8 sprigs fresh thyme, tied together with kitchen twine
  • ¼ cup minced fresh chives, plus another 2 Tbs. for garnish, divided
  • 1 lb., 2 oz. beets
  • 1/3 cup finely chopped shallots
  • + 11 more ingredients
    • 1 Tbs. granulated sugar or honey
    • About 2 Tbs. unbleached all-purpose flour for working with the puff pastry dough, divided
    • 2-¼ tsp. kosher salt, divided, plus more as needed
    • One 14-oz. package frozen puff pastry dough, such as Dufour, thawed
    • 1 Tbs. arrowroot dissolved in 4 tsp. cold water
    • ¼ cup dried wild mushrooms, enclosed in a cheesecloth bag with kitchen twine
    • 1 large egg beaten with 1 tsp. water for egg wash
    • 8 oz. fresh goat cheese, at room temperature
    • 1 cup reduced-sodium vegetable broth
    • 1 heaping tsp. lemon zest
    • 2 lb. cremini mushrooms, stems discarded and caps finely chopped

Heat the oven to 400°F. Wrap the beets in aluminum foil and roast until they’re just barely cooked through, about 50 minutes (you should be able to poke a fork in about 1/2 inch with some resistance). Reduce the oven temperature to 375°F. When the beets are at room temperature, trim off their en...

View full recipe at Fine Cooking


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