Beef Wellington with tarragon sauce | MummyPages.uk

Ingredients

• 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