Our exemplary beef comes from slow-grown cows who have led a free life on a natural diet of grass and hay. The chateaubriand is the thickest, centre portion of a tenderloin, roasted to tender perfection then wrapped in mushroom duxelles and a layer of crispy, buttery puff pastry.
A real centrepiece, this Beef Wellington is a superb, oven-ready dinner. Lightly grease a baking or roasting tray and place the fully-defrosted Beef Wellington in the centre. Brush the pastry with beaten egg. Cook in the centre of a fan oven at 185C for 40-45 minutes, or until the pastry has turned golden brown, ensuring the core temperature is around 56C. Turn the tray half way through cooking to ensure even cooking. The meat should be medium-rare. Remove from the oven and allow to rest for at least 15 minutes before slicing and serving. We recommend seasoning your Wellington with a sprinkling of salt before serving.
Please note this Beef Wellington will arrive partially defrosted, so it will need to be put into the fridge overnight to fully defrost. Before cooking, please check that the product has fully defrosted by inserting a skewer into the centre of the fillet, if there is no resistance then it is fine to cook. Please keep chilled raw 1-2 days, cooked 2-3 days.