Beef Wellington and red wine sauce recipe
 This classic Sunday lunch dish is served with a rich red wine sauce for maximum comfort food vibes. 450g/1lb beef fillet, at room temperature2 tbsp olive oil30g/1oz unsalted butter 1 banana shallot, finely chopped2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beatensalt and freshly ground black pepper 450g/1lb beef fillet, at room temperature 2 tbsp olive oil 30g/1oz unsalted butter 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp olive oil2 banana shallots, finely chopped1 garlic clove, smashedsplash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper 2 tbsp olive oil 2 banana shallots, finely chopped 1 garlic clove, smashed splash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper Method To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside.Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool.Lay the Parma ham slices out on a board, slightly overlapping.Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps.Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing.Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. To make the beef Wellington, season the beef fillet well with salt and pepper. To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool. Add the tarragon and season with salt and pepper. Leave to cool. Lay the Parma ham slices out on a board, slightly overlapping. Lay the Parma ham slices out on a board, slightly overlapping. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes. Chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. Serve the sliced Wellington with the red wine sauce.