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.
