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Beef Wellington for 6-7 with Jus
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Luxurious loin fillet steak from grass-fed beef -
Separate serving of Chef's red wine jus included
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Lovingly handmade and chef prepared
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.
- Each pack contains: 1 x Beef Wellington 1.2kg (Minimum weight)
- Separate serving of red wine jus included
- Serves 6 to 7
- Ready to cook (Comes with easy-to-follow cooking instructions for perfect results)
- Lovingly handmade and chef prepared
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Use within 3 days of defrosting, do not refreeze after defrosting
Will be dispatched frozen, and will arrive partially defrosted
Beef Wellington
- Defrost the Beef Wellington (and red wine jus) in the fridge for at least 24 hours (it must be fully defrosted before cooking. Insert a skewer or pointed knife into the centre to check)
- 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 35-40 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
- If you purchased the red wine jus, gently warm through 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)
Allergens: SULPHITES, MILK, GLUTEN, EGG, WHEAT, MUSTARD & CELERY
Serve it with
- Regular price
- £18
- Offer price
- Regular price
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- £18
- Unit price
- per
0 in bag
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