Christmas | Beef Wellington | Feeds 4
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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 duxelles combined with garlic and thyme.. it is perfect for a Christmas dinner. Simply pop it in the oven and you’re all set.
Not suitable for home freezing.
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DIGITAL THERMOMETER
Want to cook your Beef Wellington to perfection? The best trick is to get a Digital Thermometer which we sell here.
COOKING INSTRUCTIONS
- Pre-heat the oven to 180 degrees 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 mins, then turn the oven down to 160 degrees C / gas mark 3 and cook for a further 10-15 minutes until core temperature reaches 45 degrees C.
- Take out of the oven and allow to rest for 5 minutes.
- Carve into thick slices, about an inch thick.
INGREDIENTS
grass fed beef fillet, puff pastry(WHEAT flour, vegetable oils (palm, rapeseed), water, WHEAT starch, lemon juice on concentrate basis, salt, alcohol (evaporates during baking), WHEAT gluten, colouring fruit and vegetable concentrates (carrot, apple, lemon), inactivated yeast,
natural flavouring (contains MILK) (concentrated BUTTER), mushrooms, garlic, thyme, flour(GLUTEN), milk(MILK), eggs(EGG), mustard(MUSTARD), egg yolk(EGGS)
Contains: WHEAT GLUTEN, MILK DAIRY, MUSTARD, EGGS,
DID YOU KNOW?
This dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on the 18th June, 1815. The Duke was given his title after defeating Napolean Bonaparte the year before, and not long after he became Prime Minister.
The Beef Wellington closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo. Or did it get the name because the finished dish looks a bit like a Wellington boot?
Whatever the origins, it’s super tasty!
