Beef Wellington (6)

Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.

with Port & Red Wine Jus

£45.00 Save £45.00 Serves 6 (1600g)

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*Please note: Your frozen Beef Wellington will need to defrost in the fridge for 36 hours before cooking, and precise cooking times can be found on the packaging, and below.

Our large Beef Wellington for 6 is the ultimate in luxurious centrepieces.
The fillet we use is the finest cut of beef.
We prepare everything by hand in our Kitchen, even making the jus from scratch and cutting the pastry leaves that go on the top by hand.

What to Serve with Beef Wellington:

We’ve got lots of great side dishes, but top of the list to accompany a Beef Wellington would be Dauphinoise Potatoes or Creamy Mash and Braised Red Cabbage with some Tenderstem broccoli.

Serving Tips

To serve our frozen Beef Wellington exactly how you like it, use a decent temperature probe inserted into the centre of the meat. The temperatures for beef straight out of the oven are:

Rare: 50°C - 52°C
Medium Rare: 55°C - 57°C
Medium: 61°C - 63°C
Well Done: 69°C - 71°C
Of course the beef at either end of the Wellington will be more cooked than that in the centre.

It’s important to let it rest for 5-10 minutes and be sure to dish your large beef wellington onto warmed plates.

Typical Values	Per 100g	Per Portion
Energy (kJ)	1,030	2,750
Energy (cal)	247	659
Protein (g)	11.4	30.4
Carbohydrate (g)	13.6	36.3
of which: sugars (g)	5.5	14.7
Fat (g)	12.1	32.3
of which are saturates (g)	5.4	14.4
Fibre (g)	0.9	2.4
Sodium (g)	0.46	1.23
Salt (g)	1.15	3.075

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

Beef Fillet (41%), Puff Pastry (18%) (Wheat Flour, Butter [Milk], Water, Salt), Port and Red Wine Jus (20%) (Port [Sulphites], Red Wine [Sulphites], Redcurrant Jelly (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Cornflour, Beef Stock (Water, Yeast Extract, Salt, Beef Stock, Lemon Juice Concentrate, Sunflower Oil), Water, Salt, Bay Leaf), Cornflour, Beef Stock (Water, Yeast Extract, Salt, Beef Stock, Lemon Juice Concentrate, Sunflower Oil), Water, Salt, Bay Leaf), Duxelles (11%) (Portobello Mushroom (2%), Cup Mushroom, Chestnut Mushroom, Onions, Madeira [Sulphites], Salted Butter [Milk], Double Cream [Milk], Garlic, Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Salt, Thyme, Wholegrain Mustard (Water, Mustard Seeds, Vinegar, Salt)), Crêpe (Wheat Flour, Water, Whole Free-Range Eggs, Whole Milk Powder, Sunflower Oil, Salt), Chicken Liver Pate (Chicken Liver, Butter [Milk], Onions, Blackcurrant Juice (Blackcurrant Concentrate, Water, Sugar), Garlic, Herbs, Salt, Black Pepper, Balsamic Vinegar (Wine Vinegar, Grape Must, Colour (Caramel), Antioxidant (Sulphur Dioxide)), Sunflower Oil, Pasteurised Egg Yolk, Salt, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), Black Pepper, Poppy Seeds.

Please Note: The details above are correct as of 15 March 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.