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Beef Wellington with tarragon sauce

Mary Berry
  • 240 minutes
  • Serves 6 to 8

INGREDIENTS

1 1/3 kg

Middle-cut fillet of beef

100 g

Button mushrooms

350 g

Mushrooms, mixed

2 tbsp

Tarragon

1

Egg

1

Egg yolk

5 tsp

Dijon mustard

1

Plain flour

1 tbsp

Plain flour

1

Salt and freshly ground black pepper

1 pinch

Sugar

1 tbsp

Oil

2

large knob Butter

400 milliliters

Creme fraiche, full-fat

50 g

Parmesan

1½ x 375g packets all-butter puff pastry