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 puff pastry. A real centrepiece, this Whole Beef Wellington is a superb, oven-ready dinner. Serves 6.Cooking Instructions: Preheat oven to 180C, 350C, Gas Mark 4. Lightly grease a baking or roasting tray and place the frozen Beef wellington in the centre. Brush the pastry with beaten egg. Cook in the centre of the oven for 40-60 minutes ensuring the core temperature is around 56C. The meat should be medium-rare. Allow to stand for 10 minutes before serving. Can keep frozen for up to 3 months. Keep chilled raw 1-2 days, cooked 2-3 daysFor a full list of ingredients and allergens, please click here.