How do I make gravy for Beef Wellington?

[tiokiko]

I'm going to do Beef Wellington for Christmas and am stumped by how to make gravy when there's no roast as such.

Do I need to get bones from butcher - is that a faff? Need to make on Christmas Eve - what's best?

That sounds lovely!

I would be inclined to get some bones from the butcher. Stick them in the oven to brown with an onion and a couple of carrots. When brown, bring bones and vegetables to the boil with a stick of celery and a bay leaf then simmer very gently for a couple of hours. If you stick a few ounces of mince in the pot the result will be meatier. Skim the beef dripping from the top of the stock and use to make a roux with some flour. Stir in some red wine or port, then your stock until all is smooth and thin. Bring to the boild and simmer until sufficiently thickened. Season well.

A bit of a faff; but worth it. It would be a shame to spoil your wonderful beef wellington (I've never dared make one)with bisto or similar

Sounds good - I definitely wouldn't go for Bisto etc but wasn't sure if I was over-thinking it or if there was a shortcut. Will get bones and get on with it on Christmas Eve - thanks!

Why don't you serve it with a complementary sauce of some kind rather than gravy? Something like mushroom with red wine

Hmm yes could do, hadn't thought of that - do you have a link/recipe?

This one is pretty typical although I haven't tried it myself! Some add a little flour to thicken, others you have to reduce. There's not much to it really... just use the tastier (brown or open cap) mushrooms, proper butter and a decent red wine.

Yes that makes loads of sense - think that sort of thing was what I had in mind probably. Am doing mushroom duxelle round the beef so will use some of that as the base.

Will definitely do full-on proper gravy in the future but xmas eve is going to be a cooking fest to be fitted in around the arrival of PILs so something simpler is probably a good idea.

Fab - thanks for that!