Beef Wellington

Tender beef fillet topped with forestier pâté (with mushrooms) and puff pastry. The ideal centrepiece for a dinner party or special occasion - a perfect recipe for two.

We make our Beef Wellingtons to order, in our Hampstead kitchen.

All of our beef is British. Each week we source top grade British Beef for our customers from our suppliers at London’s Smithfield Market including a variety of English free-range, Scotch and other grass fed varieties. We use breeds such as Limousin, Lincoln Red, Simmental, Angus & some cross breeds all heralded for their great qualities, hardiness and yields.

We need 3 weekdays notice for Beef Welllington orders.

Cooking Instructions - From Fresh

• Pre heat oven to 200°C/gas mark 6
• Remove all packaging
• Place the Beef Wellington onto a greased tray and brush with egg wash
• For a medium-rare Beef Wellington cook in the middle of the oven until the pastry is golden brown. This will be approximately;
  • 25 minutes for 500g
  • 40 minutes for 1kg
  • 50 minutes for 1.5kg
• Add 5 minutes for medium
• Allow for 10 minutes resting before carving

Cooking Instructions - From frozen

• Pre heat oven to 220°C/gas mark 6
• Remove all packaging
• Place the Beef Wellington onto a greased tray and brush with egg wash (do not thaw prior to cooking).
• Cook for 45 minutes, reduce heat to 200°C, and cook for 45 minutes longer, for medium-rare to medium.
• Let rest for 10 minutes before serving.

All instructions are guidelines

Ideally use a temperature probe to ensure that the correct temperature has been reached as all ovens are different

50°C rare, 60°C medium, 65°C medium well