Handmade Beef Wellington

Beef Fillet Pastry: Puff Pastry Roll; WHEAT Flour (WHEAT flour, Calcium Carbonate, Iron, Niacin, Thiamin) Margarine (Vegetables Oil (Palm, Rapeseed), Water, Salt, Emulsifier (Momo- and Diglycerides of Fatty Acids) water Butter: (MILK) Shallots Leek Garlic Mushrooms Dijon mustard: Water, MUSTARD seeds, spirit vinegar, salt, citric acid, preservative (POTASSIUM METABISULPHITE) Thyme Procuttio EGG

Wheat, Milk, Mustard, Egg

This is sold frozen. Defrost prior to cooking. Once defrosted, cook and consume within 5 days.

Next day delivery available if you order before 1pm. Free delivery on all orders over £85. For orders between £30 and £65, delivery is £4.95. For orders between £65 and £85, delivery is £3.95. For all orders over £85, delivery is free. All our products are sent out frozen. If thawed when they arrive, you can refrigerate and use within 5 days, or they are suitable for refreezing at home too. Delivered in compostable and recyclable packaging.

We know there are stereotypes around frozen food, but we do things a little differently to make sure our produce is of the highest quality. We follow a blast freezing process, unlike conventional freezing, which keeps the ice crystals formed as small as possible, so that it does not affect the taste or texture of the meat. The end result is naturally preserved produce, without relying on artificial preservatives, that is professionally frozen by our team of master butchers at its peak quality, ready for you to enjoy at your convenience. We're confident that you will see how this process results in better tasting food. If you try some and still don’t agree, please get in touch with our team directly.

Allow the wellington to come to room temperature before cooking. Preheat your oven to 230°C/210°C fan/gas mark 8 and place an empty baking tray in the oven to heat. Brush the pastry with a whisked egg yolk and place the wellington onto the preheated tray. Cook based on the timings below: Rare: 36-42 mins Medium: 44-48 mins Well done: 51-54 mins For precise results, use a meat thermometer inserted into the centre of the fillet.  Rare: 50°C - 52°C (out of the oven) Medium Rare: 55°C - 57°C (out of the oven) Medium: 61°C - 63°C (out of the oven)  Make sure to allow it to rest for 10 minutes before slicing. Enjoy.