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. 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 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.