Redefine Beef Flank Pithivier
By Redefine Meat
Published on 03 December 2024
The perfect plant-based centrepiece for Christmas dinner, this extravagant Redefine Flank Steak Pithivier is a contemporary take on a classic. Wow your guests this festive period by serving this blushing steak en-croute, which contains absolutely no animal-based ingredients!Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 1.5 tbsp vegetable oil
- 100g onion, diced
- 50g carrot, diced
- 50g celery, diced
- 50g leek, chopped
- 10g garlic, crushed
- 250ml vegan red wine
- 1 tbsp tomato puree
- 1 bay leaf
- 1 rosemary sprig
- 1 vegetable stock pot
- 250g chestnut mushrooms
- 2 tbsp olive oil, extra to drizzle
- 3 garlic cloves, crushed
- 2 thyme sprigs
- 80g baby spinach
- 1 pack Redefine Meat Plant-Based Beef Flank, defrosted
- 500g vegan puff pastry
- 100g “OGGS” egg alternative
Method
Step 1
To make the red wine sauce: Heat a pan over a medium heat. Add the vegetable oil, onions, carrots, celery, leek and 1 crushed garlic clove then cook for 10-15 mins until softened and caramelised.Step 2
Pour over the red wine, stir and bring to the boil then simmer until the liquid has reduced by a third.Step 3
Add the tomato puree and cook for 1-2 mins, then add the bay leaf, rosemary, vegetable stock and 500ml water, and bring to the boil. Reduce to a simmer and allow the sauce to reduce by half or desired consistency. Pass through a strainer, check the seasoning and adjust if necessary. Set aside.Step 4
To make the mushroom duxelles: finely chop the mushrooms or pulse in a blender until they form a coarse breadcrumb.Step 5
Heat a large frying pan over a medium heat. Add 2 tbsp olive oil, chopped mushrooms, 2 crushed garlic cloves, thyme and seasoning. Fry until the mushrooms are cooked through and all the moisture has evaporated. Tip onto a plate to cool.Step 6
Return the frying pan to the heat and increase to high. Add a splash of oil and the spinach, frying until wilted. Season then spoon onto a plate lined with kitchen paper to absorb any excess moisture.Step 7
Heat the oven to 200°C/ 180°C fan/ gas 6. Heat a large frying pan over a medium heat. Add a splash of oil then sear the Beef Flank on all sides, until caramelized. Remove from the pan, season well and cut each of the Flank in half. Set it aside.Step 8
Roll out the puff pastry. Using a small plate cut out 8 discs 5cm larger on all sides of the portioned Beef Flank.Step 9
Top one pastry disc with spinach and mushroom duxelle and then one Beef Flank halves. Brush another pastry disc with egg alternative and lay the pastry over the top of the dome of filling (washed side down), pressing down gently around the edges to seal the two pieces of pastry together. Brush the pithivier all over with the remaining egg alternative. Repeat for the remaining pithiviers.Step 10
Bake on a lined tray for 20 mins, or until the filling is piping hot and the pastry is crisp and golden-brown. Remove from the oven and rest for 5 mins.Step 11
Serve on a warm plate with seasonal greens of your choice and plenty of hot red wine sauce.