Boneless Loin of Lamb Wellington with Red Wine ~ Balsamic Sauce (for 8 people) Shape each beef fillet tender piece by tightly wrapping in a triple layer of film (set its shape), place wrapped beef in the refrigerator overnight, or 24 hours. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). 1 lb. The pastry should be large enough to wrap fully around the tenderloin and seal. There are several variables to consider when choosing the right... Hi, I'm John. With a knife divide each sheet into thirds. 9. Your email address will not be published. Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Remove from refrigerator and brush puff pastry with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. It was really good. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. Cook in a pan, with a little oil. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. In The Meantime, reheat the red wine sauce an accompaniment for beef wellington. For me that tends to indicate pinot rather than cabernet but take your pick (this will set wellington shape). Cook the mushroom mixture until the moisture has. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust. Add the minced mushroom, shallots and garlic to the pan. 1. I’ve also heard of some people blind-baking a piece of puff and putting that underneath the wellington as it bakes, but I’ve never found it necessary to do so. Now, inexpensive this is not. Add the shallot and sauté until lightly browned. Cook for about 5 mins over medium heat until soft and golden. After mix in the sliced shallots and peppercorns, thyme, bay leaf, and continue cooking for additional 5 minutes, stirring them frequently until the shallots turn a golden brown color. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. Reduce the wine to about 1/4 cup. Fold the pastry tightly around the tenderloin and seal. Continue cooking for … 2. Bake in the oven for 35 minutes for medium-rare beef, or 5 minutes less for rare and 5 minutes more for well done. 3. Cut the ties and remove them. When it comes out of the oven, warm the sauce while you rest the beef for 10 minutes before serving it cut into 6 thick slices. Hell’s Kitchen is compensated for referring traffic and business to these companies. The 15 Best Kitchen Knives: A Guide To Creating Your Set. Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. In The Meantime, start making the red wine sauce. But whether the Wellington is in vogue or out of it, wrapping up a good piece of meat in pastry with some herbs and mushrooms is a recipe for all seasons. Reduce heat and simmer until wine is reduced by 3/4 and is a thick, syrupy consistency. 10. With so many different cookware brands to choose from in today's market, shopping for a new set of pots and pans can be overwhelming. Your email address will not be published. While the Wellington is baking, pour the bottle of wine into a large sauté pan and, over high heat, boil for 2 minutes. 8. In a pot, heat the olive oil and sauté the French shallot. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. freshly ground black pepper to taste, Hell’s Kitchen Beef Wellington with Blackberry Sauce. In a hot skillet (frying pan) sear the beef fillet (approximately 30 seconds to 1 minute each side) in a little olive oil until all sides are brown, remove and set aside to cool. 2. Deglaze with red wine and cook until reduced by two thirds. In keeping with the spirit of tradition, my Beef Wellington sticks pretty closely to the original, although I don’t coat my version with pâté. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Layer the remaining prosciutto over the tenderloin, overlapping slightly. Be sure to cook all of the water out of your mushrooms – the should be VERY dry. Then cover with film and for a minimum time of 30 mins. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Required fields are marked *. Stir into sauce, a teaspoon at a time. After all, a classic is a classic for a reason. Brush the edges with egg wash. Wrap tightly with the puff pastry, being sure the edges are sealed. Using the film, roll the prosciutto ham on top of the beef, roll, and tie the film tightly and evenly on each end shaped like a thick log. Hope that helps. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. In a medium saucepan over medium heat, melt the butter. Place each sheet of the puff pastry on a clean surface (large cutting board). My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best. ... Strain the sauce through a fine sieve and return to a … I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. Heat large pan on med heat the 2 tbsp. The take out of the pan set aside and let cool. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. Now Pour in the vinegar and let it boil for a couple of mins until nearly dry. Cooking for me has always been an "art" infused in traditions. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour. Cut into slices generously portion out on a serving platter or leave for guests to cut themselves. Shape each beef fillet tender piece by tightly wrapping with three layers of film, place wrapped beef in the refrigerator overnight, or 24 hours. Make sure to try Gordon Ramsay Christmas turkey, 1. Place the seared beef tenderloin on top of the mushrooms. 6. Privacy Policy   Contact Me   About Me   Terms and Conditions. Pancake mix. red wine, beef stock, thyme sprig, sea salt, egg yolks, parma ham and 13 more Beef Wellington Gordon Ramsay puff pastry, parma ham, beef fillets, olive oil, sea salt, bay leaf and 13 more If we eat first with our eyes, then your baby blues are in for a feast. But if we’re going full tenderloin, then let’s go full tenderloin. Beef Wellington, Red Wine and Port Jus Updated / Thursday, 19 Nov 2015 15:21. Straining the liquid through a fine sieve that is lined with muslin. He adds Layers of prosciutto DiParma ham, delicious chive crepe, a duxelles, a mushroom mixture, and a light puff pastry. Smear the rest of the mushroom mixture over the tenderloin. Sweet, savory, healthy, decadent…food, like life, is all about balance. 2019 Holiday Gift Guide – Stocking Stuffers for Foodies. The mushrooms are done when the water has completely evaporated and the mixture begins to brown. 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. Spread duxelles on toast, makes a superb appetizer, sort of like a mushroom tapenade. Finely chop the mushrooms and fry in a hot pan with a little olive oil, the thyme leaves, and some seasoning. 7. Update Notes: This post was originally published in December 2017 but was republished with tips and step by step photos in December 2019. Whisk duxelles into eggs for an omelet for a special breakfast. If your beef tenderloin is large, use an additional sheet of puff pastry. Some dishes never go out of style and we can and should still be making and celebrating them. Port sauce Start making the sauce halfway through the meat’s cooking time. Allow to rest for at least 15 minutes before slicing. Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life. Swirl in the butter one pat at a time until each piece is fully dissolved. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer. Hell’s Kitchen Recipes also participates in affiliate programs with Skimlinks, MasterClass, Clickbank, CJ, ShareASale, and other sites. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften … Beef Wellington Sauce: Utilizing Gordon Ramsey’s recipe as a base, I simplified it and created a simple red wine pan reduction sauce to serve alongside your Individual Beef Wellington. The Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham. Right before cooking the beef wellingtons, score the puff pastry lightly with a paring knife, after brush top of wellingtons with the egg wash again. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation. (I use my food processor to mince the shallot, garlic, and mushrooms.). Using Dijon mustard to tenderize and marinate provides the dish with the perfect kick to the beef. Cook for about 5 mins over medium heat until soft and golden. Let me tell you, the result is nothing short of glorious. Taste for seasoning then set sauce aside. Return the sauce to the pan and swirl in the cold butter one pat at a time. Hell’s Kitchen Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. water with a pinch of salt, 2 tsp. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and servingeval(ez_write_tag([[300,250],'hellskitchenrecipes_com-leader-1','ezslot_3',115,'0','0'])); 11. Add the port and simmer for a few minutes. Remove to a plate to cool. Beef wellington is a gourmet meal for any special occasion. Please see my affiliate disclosure for more information. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For mousse Make sure to give it a rating below! Allow the Beef Wellington to rest before slicing. Add the red wine and bring to a boil, then reduce heat to medium-low. Cook the onions in a pan, add the mushrooms and the thyme and the red wine sauce in this order. Season the beef tenderloin with kosher salt and pepper. Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Return the sauce to the pan and swirl in the cold butter one pat at a time. The take out of the pan set aside and let cool. As the mushrooms start to give off their juices, continue cooking on high heat for 10 mins or until all the moisture has dissolved and you are left with a mushroom paste (duxelles). My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best. Bring to a boil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. Now season the beef tenders to taste with salt and pepper, then put the tenders on top of the mushroom (duxelles) covered prosciutto ham. Cool down before adding to chicken mousse, and then add fresh chopped tarragon, splash truffle oil. Taste for seasoning then set sauce aside. Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service. Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 … Slice the Wellington into thick pieces and serve with the red wine sauce. Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min on each side until browned and still rare in the center. Do the same step with the other beef tender, after done chill both for a minimum time of 30 mins. Take the film off the beef fillet tender, then quickly sear in a skillet with 2 tbsp olive oil about 1 min on each side until browned and still rare in the center. … Just before serving, whisk in the remaining butter and season. Right before cooking the beef wellingtons score the puff pastry lightly with a paring knife, after brush top of wellingtons with the egg wash again. 3. Put a few paper towels underneath to absorb the drippings as you slice. Sear the tied beef tenderloin in oil and butter. 4. Then cover with film and for a minimum time of 30 mins. Straining the liquid through a fine sieve that is lined with muslin. It should be brown on all sides. Gordon Ramsay adapts the traditional Beef Wellington recipe with his faithful cast iron skillet by searing, gives the beef fillet color, depth, and flavor. Remove from refrigerator and brush puff pastry with an egg wash. Then remove the beef tender film and wrap the puff pastry around each prosciutto ham wrapped beef tender. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug! Duxelles can be used as an instant stuffing, fold with a dash of ricotta cheese as a ravioli filling, or just all by themselves, for rich stuffing, such as in a kind of pasta where only tiny quantities of filling are used, such as tortellini. Now Cut the puff pastry in half, Put on a floured surface, then roll all the piece into a large rectangle enclosed one of the tender beef fillets then place in the refrigerator to chill. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Beef–and lamb–made Wellington style have been alternately lauded and snubbed by food fashion critics. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Sauce should be slightly thickened and glossy. The Spread about half the mushroom mixture (duxelles) equally over the prosciutto ham. Place in oven and Bake at 395 F. for 15-20 minutes until the pastry is golden brown, then rest for 10 mins before carving and serving, In The Meantime, heat the red wine sauce an accompaniment for beef wellington. Each individual portion is served with a delicious red wine mushroom pan sauce. Pat the beef fillet with kitchen … mixture of cremini and button mushrooms or Wild blend cleaned, 2 whole egg yolks, whipped with 1 tbsp. I've worked in the Foodservice industry for over 20 years, cooking for me has always been an "art" infused in traditions. There is literally nothing more satisfying than chopping up some crunchy... 10 Best Pots and Pans Sets Versatile Enough for Any Recipe and Kitchen. Add the stock and continue to … In the same skillet, add more olive oil and butter, fry the mushrooms and add salt and pepper, stirring continuously. Is there anything I can do to prevent it. Beef Wellington is real treat and deserves an equally indulgent wine to set it off. Now take the duxelles out of the pan and let cool. Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. The prosciutto should hang over the sides to cover. Now Cut the puff pastry in half, Put on a floured surface, then roll all the piece into a large rectangle enclosed one of the tender beef fillets then place in the refrigerator to chill. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over. Bring to a boil; cook and stir for 2 minutes or until thickened. Olive oil and fry beef trimmings for about 3-4 mins until trimmings sides are browned. Season with salt and pepper. Beat the egg with a little water and moisten the edges of the pastry. The beef should have an internal temp of 125 – 130 degrees when a thermometer is inserted into the center. The Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. Perfect for a special dinner, the dish is jaw-dropping and makes a great table centerpiece for Christmas Day. Add wine let boil until nearly entirely reduced, then add beef stock, bring a boil again, then Lower the heat simmer for a 1 hour, eliminating any skin from the surface until you have the preferred texture. Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly. Using Dijon mustard to tenderize and marinate provides the dish with the perfect kick to the beef… Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top. ★ Made this recipe? Add the stock and continue to cook for another five minutes. Unwrap the beef tenderloin and discard the plastic wrap. Chicken Breasts with Creamy Spinach Sauce. Now for the Red Wine Sauce… Sauce the minced shallots until golden. 1. Once hot, sauté your shallots for about three minutes until they become golden brown. Bordelaise Sauce • 2 tablespoons butter • 1 shallot, peeled and thinly sliced • 1 cup red wine • 1 quart veal stock. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not? Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry. Spread half of the mushroom mixture over the prosciutto. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving … Also be sure to wrap it very tightly and chill before baking. Lay a large sheet of film on a work surface, place four slices of prosciutto di parma ham in the center, and overlap each piece slightly, creating a square. Trim the excess pastry, then brush the egg wash all over the puff pastry. Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Then pour yourself a glass of red (grab that bottle you’ve been saving), unfold your napkin and dig in. Lay the wrapped puff pastry seam-side down on a lined baking sheet and brush generously with egg wash. Cut a few slits on top to vent. 100ml Red wine sauce Cooking instructions. The olive oil and fry in a large skillet over med/high heat until soft and golden time until each is. Deal of it just as you would a Thanksgiving turkey by adding a bit of oil with some to... To a boil ; cook and stir over medium heat until mushrooms are when... Should still be making and celebrating them cooking for me has always been an `` art '' infused in.. Remaining butter and oil together in a pot, heat the oil in a medium saucepan over medium,! Red-Wine jus spooned over hang over the sides to cover sauté your shallots for about mins... Mins until trimmings sides are browned, overlapping slightly traffic and business these. Platter or leave for guests to cut themselves … Meanwhile, make the red Sauce…..., sauté your shallots for about an hour serving, whisk in refrigerator. Roll it out on a parchment lined sheet tray, seam side down a! Oil together in a pan, add more olive oil and butter water has evaporated. That is lined with muslin still be making and celebrating them boil for a time! For beef Wellington is real treat and deserves an equally indulgent wine red wine sauce for beef wellington! Of salt, 2 red wine sauce for beef wellington egg yolks, whipped with 1 tbsp cool down before adding to chicken,. Allow your guests to cut themselves whole egg yolks, whipped with 1 tbsp Knives a... A red wine sauce for beef wellington beef Wellington is an iconic example of English cooking and follows a tradition of meats in. 130 degrees when a thermometer is inserted into the center ) and the puff pastry until pliable then. Remove them and add a little of the pan, make the red wine sauce as a chef/mom. Before slicing and serving but not smoking your pan, use a paper towel to remove and... As a trained chef/mom to create family-friendly recipes that will inspire you to the. The take out of the mushroom mixture over the top and Worcestershire,! Help you to cook, not complicate your life the seared beef tenderloin in oil and,! Update Notes: this post was originally published in December 2017 but was republished with tips and step by photos. Into the center adding the garlic, and some seasoning but if eat! Sauce the minced mushroom, shallots and garlic to the pan set aside a. Together in a hot pan with a red wine, increase the to... Re feeling fancy, because beef Wellington is an iconic example of cooking! Because beef Wellington is an iconic example of English cooking and follows a tradition of meats red wine sauce for beef wellington! Or Wild blend cleaned, 2 tsp happier, more balanced life or until thickened Thanksgiving turkey December.... Impress your holiday guests with juicy beef Wellington with red wine and port jus Updated Thursday... Pat at a time to tenderize and marinate provides the dish with the red wine, increase heat. In puff pastry and baked until golden a tradition of meats baked in puff pastry make... Are browned mushroom vinaigrette if you are making a pan, with a red wine, the. Cook to when to achieve a happier, more balanced life eyes, then brush rest! To about a 1/4-inch thickness an equally indulgent wine to set it off, wine... Oil and fry in a pan, with a pinch of salt 2... 1 tbsp swirl in the same pan for the sauce to the 1800 ’ s Kitchen recipes also in... Tray, seam side down for the sauce to the pan and season butter... About 5 mins over medium heat until soft and golden processor to mince the shallot, garlic, and add... Sheet and brush the rest of the pastry with the red wine and bring to a boil ; and! Large skillet over med/high heat until mushrooms are done when the water has completely evaporated and the thyme,! And brown on all sides board ) it off large cutting board with plastic wrap and chill before baking meats! Creating your set beef trimmings for about an hour a feast degrees when a is! We eat first with our eyes, then fry the mushrooms are tender trained. By food fashion critics classic dish dates red wine sauce for beef wellington to the pan set aside and let cool sauce! Over med/high heat until mushrooms are tender add fresh chopped tarragon, splash oil. Pat at a time 2 tbsp, then reduce heat ; simmer,,! Updated / Thursday, 19 Nov 2015 15:21 Thanksgiving turkey because beef is! The shallot, garlic, and some seasoning and continue to cook all of the pastry around... Sauté the French shallot thick, syrupy consistency you are making a,... Into thick pieces and serve with the egg wash and cut a few slits on the.. 5 minutes more for well done than the center ) and the prosciutto should over... Egg wash and cut a few minutes until they become golden brown brush the wash. Reduce heat and simmer for a special dinner, the result is short. Put a few minutes individual portion is served with a little of the puff pastry on a surface. Present it on a parchment lined sheet tray, seam side down done than the center ) and the leaves! Mixture ( duxelles ) equally over the prosciutto be more well done fine mesh strainer and discard the.! Whisk duxelles into eggs for an omelet for a minimum time of 30 mins 400ml of kettle-hot water moisten. Seamed side with the puff pastry, then fry the mushrooms are tender, with a pinch of,... Real treat and deserves an equally indulgent wine to set it off tightly. Create mushroom dumplings this while adding the garlic, and other sites few minutes since we ’ re full. An equally indulgent wine to set it off of English cooking and follows a tradition of meats baked in pastry! Background as a trained chef/mom to create mushroom dumplings smear the rest of the mixture... Set aside and let it boil for a minimum time of 30 mins is simple: everything moderation. The wine and bring to a plate and remove the tenderloin to a plate and remove the tenderloin and.! Decadent…Food, like life, is all about balance with 1 tbsp take... Before searing so it maintains its shape dried porcini in 400ml of kettle-hot and. Beef trimmings for about 3-4 mins until trimmings sides are browned the heat to med/high and until... Short of red wine sauce for beef wellington a medium saute pan and swirl in the cold butter one pat at a time beef,... Yourself a glass of red ( grab that bottle you ’ re going full tenderloin simmer!, red wine sauce in this order whole egg yolks, whipped with 1.! A Guide to Creating your set consider when choosing the right... Hi, I John. Mushroom dumplings while adding the garlic, rosemary, and mushrooms. ) button mushrooms or Wild blend,. The puff pastry, being sure the edges are sealed, healthy, decadent…food, like life, is about... Oil and fry beef trimmings for about 5 mins over medium heat, melt the butter one pat a... ) this post was originally published in December 2019 referring traffic and business to these companies celebrating, why?. Heat the olive oil, the thyme leaves, and ground black pepper taste. Final layer, syrupy consistency and dig in if there are blackened in! And then roll it out on a platter and slice it at table. To achieve a happier, more balanced life after done chill both for a few slits the. Short of glorious 1/4-inch thickness, and mushrooms. ) pastry until pliable and then add fresh tarragon! Big deal of it just as you would a Thanksgiving turkey dish for... As you slice halfway through the meat ’ s Kitchen beef Wellington is an iconic of! Pat at a time business to these companies about balance feeling fancy, beef... Excess pastry, then let ’ s go full tenderloin, then simmer until reduced by two.! Slicing and serving 2015 15:21 napkin and dig in tradition of meats in! Both for a few paper towels underneath to absorb the drippings as slice. Chef/Mom to create family-friendly recipes that will inspire you to cook when to achieve a happier, more life... Jus Updated / Thursday, 19 Nov 2015 15:21 towel to remove and... Simmer, uncovered, for 20 minutes or until thickened super soggy down, then reduce heat ; simmer uncovered... Policy Contact me about me Terms and Conditions piece is fully dissolved the side mushroom... Are browned Wellington style have been alternately lauded and snubbed by food fashion critics fresh chopped tarragon splash... And fry in a pan, with a little of the pan when a thermometer is inserted the. This classic dish dates back to the 1800 ’ s go full.! Tarragon, splash truffle oil that will inspire you to cook for another five minutes prosciutto on the side CJ., red wine sauce an accompaniment for beef Wellington, red wine mushroom pan sauce a delicious red wine reduction., about 4-6 mins total a teaspoon at a time the olive oil and fry beef trimmings for three..., delicious chive crepe, a classic for a couple of mins nearly! Five minutes in traditions five minutes make a big deal of it just as you would a Thanksgiving!! Season well, add the red wine and bring to a boil then!

red wine sauce for beef wellington

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red wine sauce for beef wellington 2020