Product description
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.
- 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 of 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
- 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.
