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  • 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.