Beef Wellington with tarragon sauce
1.3kg/2lb middle-cut fillet of beef
1 tbsp oil
1½ x 375g packets all-butter puff pastry
Plain flour, for dusting
1 egg, beaten with a dash of milk
Salt and freshly ground black pepper
For the topping:
Large knob of butter
350g mixed mushrooms (such as button, chestnut, wild), thinly sliced
50g Parmesan, finely grated
1 tbsp finely chopped tarragon
2 tsp Dijon mustard
1 egg yolk
For the tarragon sauce:
Small knob of butter
100g button mushrooms, finely sliced
1 tbsp plain flour
400ml full-fat crème fraîche
1 tbsp Dijon mustard
1 tbsp freshly chopped tarragon
A pinch of sugar
Serves
6-8
Preparation Time
120 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Beef, Vegetables, Pastry
Recipe Type
Dinner
To ensure even cooking of the beef, try to buy a piece of beef fillet that’s from the middle section, with a similar circumference all the way along the piece of meat.
There are lots of chilling stages – this is so important as it ensures the temperature is always correct to give pink, rare beef and cooked pastry. For medium, add 5 minutes to the initial roasting time and for well done, add another 5 minutes.
The beef Wellington can be prepared up to a day ahead and freezes well uncooked.