Beef Wellington


Prime fillet beef with dijon mustard, coated with a mushroom duxelles and fresh truffle, wrapped in Parma ham and finished with a puff pastry crust. Served with a rich red wine and tarragon sauce.

Sold Out£36.00
Sold Out£68.00

Prime fillet of 30 day aged Givendale beef, seared in a hot pan and rubbed with dijon mustard, layered with a porcini and portobello mushroom duxelle and a flourish of fresh truffle shavings, wrapped in a layer of Parma ham and finally, coated in buttery puff pastry with a lattice top coat. With the accompanying rich red wine and tarragon sauce this dinner is fit for a duke!

View Nutritional Information

Beef (39.6%), All Butter Puff Pastry [WHEAT Flour, Concentrated Butter (MILK), Vegetable Oils (palm, Rapeseed) Water, WHEAT Starch, Concentrated Lemon Juice, Salt, Alcohol (evaporates During Baking), WHEAT GLUTEN, Colouring Fruit And Vegetable Concentrates, (carrot, Apple Lemon), Inactivated Yeast, Natural Flavouring (contains MILK], [Lamb Stock [CELERY, carrots, swede, onion, leek, lamb bones], Red Wine (64.9%) (SULPHITES), Onions, Beef Trim (20.8%), CELERY, Carrots, Port (SULPHITES), Tomato Puree, Tarragon, Rapeseed Oil, Pink Salt, Dried Bay Leaf, Black Pepper], Mushroom, Shallots, Prosciutto [Pork Leg, Salt, Prepared With 130g Of Raw Pork Per 100g Of Product], White Wine (SULPHITES), Butter [Jersey Cream (MILK), Salt], Dijon MUSTARD [Water, MUSTARD Seeds(30%), Spirit Vinegar, Sea Salt, Preservative (SODIUM HYDROGEN SULPHITE)], EGGS, Rapeseed Oil, Porcini Mushroom Powder

Cooking instructions from frozen. Not suitable for microwave cooking.  

Please make sure the product has been in your freezer for 24 hours after delivery.

Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the wrapping and place the parcel on a baking sheet on baking parchment. If possible, brush with egg.

Cook for: rare 40 minutes,  medium 45 minutes,  well-done 50 minutes.

Whilst the beef is cooking, defrost the sauce and reheat in a saucepan.

Allow the wellington to rest for 10-15 minutes before carving.

Serve the sauce hot with the slices of Wellington.

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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