Beef Wellington


Beef fillet with mushroom duxelles, fresh truffle and dijon mustard, wrapped in Parma ham with a puff pastry crust.

Add £27.00
Add £51.00

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. Fit for a duke!


Ingredients: Part cooked fillet of beef, rapeseed oil, fresh truffle, truffle oil, mushrooms, porcini powder, onion, butter (milk) white wine (sulphites), Dijon mustard (mustard seeds 30%, spirit vinegar, seasalt, preservative (sodium hydrogen sulphate))Prosciutto crudo (pork, salt, preservatives: potassium nitrate E252). 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) egg.

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.  

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

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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