When you produce this culinary masterpiece from the oven your guests will be amazed. We wrap the finest fillets of grass fed 32-day aged Aberdeen Angus beef in Savoy cabbage and chopped chestnut mushrooms and encase the lot in a light puff pastry. You just have to bake and serve.
We now offer small and large Wellingtons. The larger one, shown here, serves at least four and benefits from the addition of chicken liver and grated black truffle in the duxelles of mushrooms. Serve with Forman’s superlative Horseradish and Chive Mash, Spiced Red Cabbage and our Red Wine Jus. Sensational.
Beef Fillet, 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], Savoy Cabbage, Salt, Pepper.
Allergens In BOLD CAPITAL LETTERS
Defrost product FULLY (if not already defrosted).
FOR INDIVIDUAL WELLINGTONS: Remove from bag and wooden tray and bake 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 wooden tray and bake 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.