Beet Wellington With Pinot Noir Sauce Recipe

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Nutrition per serving    (USDA % daily values)
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0426a4ebabec   •  10 Jun   •  Report
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Ingredients for 6 servings

1 pound + 2 ounces beets

2 1/4 teaspoons coarse salt, divided, plus more as needed

1/2 scant teaspoon black pepper, divided, plus more as needed

8 tablespoons (1 stick) unsalted butter, divided

1/3 cup shallots, finely chopped

2 pounds cremini mushrooms, stems discarded and caps finely chopped

8 sprigs fresh thyme, tied together with kitchen twine

2 1/4 cups Pinot Noir or red Burgundy wine, divided

8 ounces fresh goat cheese, at room temperature

1/4 cup fresh chives, minced, plus another 2 tablespoons for garnish, divided

1 heaping teaspoon lemon zest

2 tablespoons unbleached all-purpose flour for working with puff pastry dough, divided

14 ounce package of frozen puff pastry dough, such as Dufour, thawed

1 large egg, beaten with 1 teaspoon water for egg wash

1/4 cup dried wild mushrooms, enclosed in a cheesecloth bag with kitchen twine

1 tablespoon arrowroot, dissolved in 1 tablespoon plus 1 teaspoon cold water

1 cup reduced-sodium vegetable broth

1 tablespoon granulated sugar or honey

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