Go for luxury - A luscious, fully trimmed, tender centre,cut fillet of beef, rolled in velvety mushroom duxelles and encrased in crisp, golden pastry, complemented with your own homemade, creamy mushroom sauce.
Preheat oven, with a baking tray in it, to 210°C / Fan 200°C / Gas 6.
Brush Beef Wellington with beaten egg and bake as per your preference, for:
30-33 minutes for Rare 40-43 minutes for Medium 50-53 minutes for Well Done
Once cooked, set the Wellington aside to rest somewhere warm for 5-10 minutes
In the meantime, sauté the mushrooms in the butter, until softened and slightly bronzed.
Add in the garlic and continue to cook for 2 minutes
Deglaze the pan with brandy, cooking the alcohol off for 1 minute.
Stir in the cream and turn off the heat. Season to taste with coarse sea salt and a grind of black pepper, and finish with the chives.
Using a serrated knife, gently cut the Wellington into thick slices to serve - this will ensure the flaky pastry doesn't get squashed, and the slices hold their neat shape
Served on warmed plates, spooning the creamy mushroom sauce around the Wellington.
https://www.donaldrussell.com/beef-wellington-with-creamy-mushroom-sauce.html30189Beef Wellington with Creamy Mushroom Saucehttps://www.donaldrussell.com/media/catalog/product/w/e/wellington.jpg00GBPInStock/Guides/Recipes/Beef recipes/Guides/Accompaniments/Other sauces96289<p>Go for luxury - A luscious, fully trimmed, tender centre,cut fillet of beef, rolled in velvety mushroom duxelles and encrased in crisp, golden pastry, complemented with your own homemade, creamy mushroom sauce.</p>GBP00https://www.donaldrussell.com/media/catalog/product/c/h/chateaubriand-banner.jpgRD834recipe-£0.00 per kg4-6NoCondiments & SaucesBeefRD834