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A first for Wright Brothers and it’s a showstopper, a luxurious Beef Wellington with centre loin fillet steak. This delicious cut of beef is wrapped in an all-butter puff pastry with a chestnut mushroom duxelle combined with garlic, thyme and sherry vinegar. This contemporary take on Beef Wellington is created with a spiral pastry wrap which maintains the integrity of the shape of this dish when cut into portions. Wright Brothers chef's Jus is included created perfectly to compliment the dish.
Lovingly handmade and chef prepared, our Beef Wellington will be delivered frozen.
Store in the freezer until you wish to cook and then leave in the fridge overnight to fully defrost.
- Separate serving of Chef's red wine jus included
- A luxurious loin fillet steak from grass-fed beef
- Comes with easy-to-follow cooking steps with pre-made red wine jus included
- Use within 3 days of defrosting, do not refreeze after defrosting
Beef Wellington
- Defrost the Beef Wellington (and red wine jus) in the fridge overnight for at least 24 hours (it must be fully defrosted before cooking)
- Remove from the fridge and allow to come up to room temperature for an hour
- Preheat the oven to 180°c - gas mark 4. Heat up an oven tray inside the oven at the same time
- Place the Wellington into the oven on the heated tray and cook for 15 minutes
- Lower the oven temperature to 170°c - gas mark 4 and cook for a further 20 minutes (until the core reaches 45°c and the pastry is golden brown)
*Instructions are to give a pink medium-rare finish to the meat. Increase cooking time for a well-done meat finish. - Remove the Wellington from the oven and rest for 5 - 10 minutes before slicing with a serrated knife
- Gently warm through the red wine jus whilst stirring on a medium to high heat until it’s piping hot before serving
Red Wine Jus
- Defrost the red wine jus in the fridge overnight
- Remove from the fridge and allow to come up to room temperature for an hour
- Pour the red wine jus into a small-size saucepan and gently warm through whilst stirring on a medium to high heat until it's piping hot before serving
Beef Wellington
Beef fillet, thyme, garlic, salt, black peppercorns, white peppercorns, mushroom, sherry vinegar (SULPHITES), butter (MILK), vegetable oils (palm & rapeseed), butter milk (MILK), wheat flour (GLUTEN), milk (MILK), egg (EGG), wheat starch (WHEAT), lemon, carrot and apple juice, English mustard (MUSTARD)
Red Wine Jus
Onion, carrot, celery (CELERY), thyme, garlic, bay leaves, red wine (SULPHITES), beef stock, sherry vinegar (SULPHITES)
