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Beef Wellington with Tarragon Sauce

A light Beef Wellington featuring a savory mushroom and tarragon topping, wrapped in crisp pastry and served with creamy sauce.

BeefMain CoursePastryMushroomSpecial Occasion
Estimated Nutrition
Calories
1075
kcal / serving
6450 kcal total
Carbs
26.9g
per serving
161.4 g total
Fat
80.4g
per serving
482.1 g total
Protein
60.9g
per serving
365.4 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
562.5
g
All-Butter Puff Pastry
1.5 packets of 375g each
1
pinch
Sugar
CondimentsSauces
2
teaspoon
Dijon Mustard
For topping
1
tablespoon
Dijon Mustard
For sauce
Dairy
1
piece
Egg
Beaten with a dash of milk for egg wash
15
g
Butter
Large knob for topping
50
g
Parmesan
Finely grated
1
piece
Egg Yolk
For topping
10
g
Butter
Small knob for sauce
400
ml
Crème Fraîche
Full-fat
GrainsCereals
1
tablespoon
Plain Flour
For dusting
1
tablespoon
Plain Flour
For sauce
Meat
1.3
kg
Beef Parent Category
Middle-cut fillet
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tablespoon
Tarragon
Finely chopped
1
tablespoon
Tarragon
Freshly chopped for sauce
OilsFats
15
ml
Vegetable Oil
Vegetables
350
g
Mixed Mushrooms
Thinly sliced
100
g
Button Mushrooms
Finely sliced

Method

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