A gourmet feast for six, we’ve gathered all you need for an exceptional springtime supper. To begin, get appetites whetted with a glass of Fortnum’s Rioja Crianza – this velvety soft and surprisingly intense red balances notes of sweet vanilla and spices with a complex berry fruit nose.
While your guests take their seats, step into the kitchen to tend to our exemplary Beef Wellington. A real centrepiece, this oven-ready chateaubriand is wrapped in a layer of delicious mushroom duxelles and encased in crispy, buttery puff pastry, Roast to tender perfection and serve with a spoonful of Fortnum’s hot-to-trot Horseradish Sauce. Finally, pop the cork on your second bottle of Rioja and finish on something sweet with our Easter Hazelnut & Blonde Chocolate Shortbread – a crunchy, buttery and utterly moreish after-dinner treat.
The Beef Wellington Supper arrives in our picnic-ready Cool Bag – resplendent in our signature Eau de Nil and perfectly prepared for al fresco feasting, come blue skies or grey.
Beef Wellington Cooking Instructions:
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 the oven at 185C for 40-45 minutes ensuring the core temperature is around 56C. The meat should be medium-rare. Allow to stand for 15 minutes 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.
Please note due to current demand components may be subject to substitution.