Our winemaker, Luc Sermier suggests with the dish below-mentioned a Pinot Noir "Les Titans". > To order the wine, click here. > For more information about this range, click here. (only available in French and German)

Beef Wellington

Ingredients for 4 - 200g puff pastry - 60g puff pastry for decoration - 2 egg yolks - 200g mushroom duxelles (made with wild or button mushrooms, finely chopped and gently sautéed in butter with some finely chopped onion and shallot) - 500g beef fillet, trimmed - 100g cornucopia mushrooms lightly sautéed in butter - 36 rounded vegetable batons (carrots, turnips and courgettes – peel the first two before shaping them; leave the skin on the courgettes) - 50g butter - 300ml pinot noir sauce - 50g butter - Salt and pepper

Method (in two stages)

The day before
Season the beef with salt and pepper and sear it on all sides in a pan. Then leave to rest on a grill to allow the blood to drain.

Chill for at least 2 hours, or until the next day.

On the day
For the beef en croûte
Roll out the pastry thinly and spread the mushroom duxelles over it, leaving a 3cm strip uncovered.
Wrap the fillet in the pastry and seal underneath using water to make it stick.

Brush with the egg yolk for the first time.

Make a lattice pattern out of the pastry for decoration (you can cut it out using small interesting and geometric cookie cutters) and place on the pastry parcel. Brush with egg yolk and leave it to rest in the fridge for 15 minutes before brushing it again with egg yolk.

Preheat the oven to 200°C/395°F and cook the fillet parcel until the pastry is golden brown.

For the vegetables
Cook the vegetables in salted water until al dente, beginning with the ones that require the longest cooking time. Then sauté them in butter, season and set aside.

Pinot noir sauce (see method below)
Heat the sauce, incorporate the butter and adjust the seasoning. Sauté the cornucopia mushrooms.

Presentation
Place the fillet en croûte on a serving plate to show your guests before slicing it. Serve with the vegetables and the cornucopia mushrooms and pass the sauce around separately. A gratin dauphinois or potatoes boulangère are the perfect accompaniment to this festive dish.

Pinot noir sauce

- 120g finely diced carrots and onions
- 1 tablespoon flour
- 400ml pinot noir
- 50g butter
- 400ml demi-glace
- 20g butter
- Salt and pepper

Method

Brown the diced vegetables in the 50g of butter, stir in the flour and cook until lightly coloured.

Pour in the pinot noir and cook until the liquid is reduced by half.

Add the demi-glace and simmer over a low heat for about 25 minutes. Add salt. Pass through a sieve then whisk in the 20g of butter to create a glossy sauce. Adjust the seasoning and transfer to a sauce boat.