We tried a couple of Beef Wellingtons from Bakers of Nailsea, our local butcher and we watched them being prepared in the shop.
A fillet steak is placed on a sheet of pastry and pâté with duxelles is spread over it. The steak is then wrapped in the pastry. OK not the most sophisticated Wellington, but all we needed to do was pop them in the oven for an easy meal. We served with sautéed potatoes and green beans tossed in garlic butter and lemon juice.
Our wine choice was a bottle of H. Valrasque Châteauneuf-du-Pape 2014, a full-bodied French red blend from Tesco.
We detected black fruits on the nose, with red and black fruits on the palate and a hint of spice and chocolate on the finish. Probably not the best example of a Châteauneuf-du-Pape, but still a very good match with the Beef Wellington.