How to Cook Beef Wellington with Sauce - Recipe | Donald Russell

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Beef Wellington with Creamy Mushroom Sauce

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
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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
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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.

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