Beet Wellington With Pinot Noir Sauce recipes

Name: Beet Wellington With Pinot Noir Sauce recipes
Ingredients: 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