• Recipe

    Beef Wellington with Creamy Mushroom Sauce

     

    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.

    • Serves 4-6
    • Preparation time 5 mins
    • Cooking time 65 mins
  • Ingredients
     
    • 1 Donald Russell Beef Wellington Log,
    • defrosted and at room temperature
    • 200g small Ceps, Chanterelles or Morels, or a
    • mixture of wild mushrooms kept whole or
    • thickly sliced if preferred
    • Large knob butter
    • 2 crushed cloves of garlic
    • A generous splash of brandy
    • 12 tbsp single cream or crème fraîche
    • Coarse sea salt and black pepper
    • 2 tbsp fresh chives, finely chopped
  • Method
     
    1. Preheat oven, with a baking tray in it, to 210°C / Fan 200°C / Gas 6.
    2. 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
    3. Once cooked, set the Wellington aside to rest somewhere warm for 5-10 minutes
    4. In the meantime, sauté the mushrooms in the butter, until softened and slightly bronzed.
    5. Add in the garlic and continue to cook for 2 minutes
    6. Deglaze the pan with brandy, cooking the alcohol off for 1 minute.
    7. 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.
    8. 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
    9. Served on warmed plates, spooning the creamy mushroom sauce around the Wellington.

    Chef's tip
     

    Eddie MacDonald Signature

    This mushroom sauce is also delicious with steaks or any roast, be it beef, veal, game, pork or chicken.

    Steaks defrosting
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