Beef Wellington

A real showstopping centrepiece, made with the finest 32 day aged Aberdeen Angus Beef. Read more

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Delivered by: Monday 28th September.

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Ingredients

Beef Fillet, Chicken Livers, Whipping Cream (MILK), Free Range EGGS, Truffle Oil, Paris Mushrooms, Parsley, Salt, Pepper, Puff Pastry [WHEAT Flour, Vegetable Oil, Water, WHEAT Starch, Concentrated Lemon Juice, Salt, Yeast Extract], Grated Black Truffle, Salt, Pepper

Allergens above in bold

Cooking instructions

Defrost product FULLY (if not already defrosted).

FOR INDIVIDUAL WELLINGTONS: Remove from bag and bake the beef wellington in the wooden tray in a pre-heated oven on a heated baking tray at 170c for 15-20 minutes

FOR THE LARGE BEEF WELLINGTON: Remove from bag and bake the beef wellington in the wooden tray in a pre-heated oven on a heated baking tray at 180c for 25-30 minutes.

Please be advised that there is variation for each oven, additional cooking time may be required in some cases.

Serve with Forman’s superlative Horseradish and Chive Mash, Spiced Red Cabbage and our Red Wine Jus.

Additional information

Keep refrigerated. Product will last a minimum of 6 days unopened. Product dispatched frozen, can be frozen for up to 3 months if still frozen upon receipt.

New and Improved Recipe!

For as long as we can remember, our Beef Wellington has been in our top five most popular dishes. But even classics need an occasional tweak to keep on top of their game, so Lloyd Hardwick has made a few, very small, modifications to the recipe.

We still start with the finest grass-fed 32 day aged Aberdeen Angus beef, but this is now filled with creamed chicken livers and rolled in air-dried ham and chestnut mushrooms, before being encased in a lattice of puff pastry and finished with grated black truffle for even greater depth of flavour. Trust us, it’s a winner.

The larger Wellington is a centrepiece dish that will draw gasps of admiration, but we also do individual portions (2 x 150g) that are even easier. Perfect for couples.

We recommend serving with Dauphinoise Potatoes, Petits Legumes and Red Wine Jus.