It just doesn't get better for a meat lover: Tender Filet Mignon covered with an umami blanket of exotic mushrooms a… another vote for small roasted pots. Finish with the sauce before serving. Once the Beef Wellington is cooked to your liking, leave it to rest on a board or tray for at least 15 minutes or more. Traditionally, Beef Wellington is served with a sauce, which can be Bearnaise, Chateaubriand, Colbert, Madeira or Perigourdine sauce. For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine Stir in the followed by a lemon posset. For the fillet: - 1 beef fillet (1.7 kg) - 1 shallot - 1/2 onion - 1 kg brown button mushrooms - ½ bunch parsley - 1 egg yolk - 2 tablespoons of milk - Salt - Freshly-ground black pepper. Arrange 2 slices of beef with the potatoes and carrots. For the puff pastry: - 300 g butter - 450 flour - 150 g water - 5 g salt. To serve, cut the Beef Wellington into thick slices. Nape 1 tbsp of the port and red currant sauce gently over the beef and serve the remaining sauce to the side. For a sauce, if you are doing traditional wellington with the duxelles and madeira I would chop up more mushrooms, fry in garlic and thyme as normal, add the madeira and then reserve a generous amount of it for your sauce, for which I would add a load of wine, reduce it and cheat by adding a beef stock cube. Serve with Green Peppercorn Sauce (see recipe below) and a side of vegetables, such as roast potatoes, roasted tomatoes, steamed beans, or even a salad. Depending on how you are preparing your wellington - I would serve a mushroom gravy/sauce although some wellingtons have a mushroom paste layered over the pate. What to serve with Beef Wellington In planning, you have to bear in mind that your oven is already in use, and its temperature will be governed by your centre-piece, the Beef Wellington. Serves 8. https://www.itv.com/saturdaymorning/saturday-morning-recipes/ Stir in broth and sherry, and bring to a boil. Stir in flour and pepper, and cook, stirring constantly, for 2 minutes. Wellington is usually served with a Madeira wine sauce, I don't know how involve you want to be making it from scratch, but a simple way is to brown some minced shallots in a sauce pan add a cup of Madeira wine bring to a boil and add a cup of pre made demi glaze, knorr company makes the demi in a packaged mix available at the grocery store. To serve the Beef Wellington: 1. I am making a suprise dinner tomorrow for my mum and step dad just as a thank you. I am making Beef Wellington and serving it with Dauphinose Potatoes and Broccoli sauteed with garlic. I'm making Beef Wellington for New Year's eve and am looking for a recipe for a simple and tasty sauce to serve with it, maybe some kind of red wine reduction. Add garlic, and cook for 3 minutes. This recipe was given to me by a dear friend. 2. To serve, with a serrated knife slice the Wellington into equal portions. Individual Beef Wellington With Gorgonzola Cream Sauce: My husband says he had feelings for me immediately after our first date, but he truly fell in love after I made him Beef Wellington. 3. As for veggies/sides - potato (mushroom gravy/sauce would be nice on mash potatoes) and asparagus or maybe steamed spinach for your veggie. https://www.epicurious.com/holidays-events/side-dish-recipes- Cook's Illustrated has one with their Beef Wellington recipe which is more complicated than I want to prepare given all of the other dishes I am cooking that night. Meanwhile, place all of the reserved juices in a small saucepan over high heat. 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