Creamy pear sauce
While wellingtons cook, heat butter in a medium saucepan over medium heat. Add shallots and cook until softened, about 5 min. Add wine, bring to a boil and cook until liquid reduces by half. Add demi-glace sauce, cream, white wine vinegar, pears and bring to a boil again. Remove from heat, let cool slightly, pour sauce into blender and blend until smooth. Season with salt and pepper. Sprinkle with chives to garnish.