2. Tarragon Sauce
What you need:
- A small knot of butter
- 3 ½ ounces of mushrooms, sliced finely
- 1 tbsp of plain flour
- A tbsp of dijon mustard
- A tbsp of tarragon, finely chopped
- Dash of sugar
- 1 cup creme fraiche
To make:
Heat a frying pan over high heat. Add the butter to the frying pan. Fry the mushrooms in the hot frying pan for about five or ten minutes or until the juices are evaporated. Add in the flour, mustard, and the tarragon. Stir until well incorporated. Season with some salt and pepper and add in a dash of sugar to sweeten it up a bit. Bring the mixture to a boil. Stir constantly. Simmer for around 3 minutes or until it slightly reduces. Add in any beef juices left over from the baking tray of the beef. Keep the sauce hot. After the beef wellington has rested, carve and serve with the warm tarragon sauce.