Please note: Your 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 is the ultimate in luxurious centrepieces.
• The fillet we use is the finest cut of beef (to make a beef wellington for 6 at home, the meat alone would likely cost around £60!)
• 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.

Try It With

• 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 get the beef 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.

• The COOK chefs season prime fillets of British and Irish beef and seal them by searing in a cast-iron pan. Then they make a mushroom duxelle by sweating onions and garlic in butter along with a little thyme. They add chopped porcini mushrooms, porcini mushroom stock, wholegrain mustard and Madeira, along with chopped cup and chestnut mushrooms. This is cooked out to intensify the flavour and evaporate any excess moisture (because no one likes a soggy bottom). Then we add a dash of double cream and some roasted Portobello mushroom pieces.
• Next, our Pastry Team cover the sealed beef fillets with a hand-made chicken liver pâté to add a rich, savoury flavour and carefully spread the mushroom duxelle on to the top of the fillets and wrap them in a thin crêpe. Finally it’s wrapped in all-butter puff pastry, glazed with egg yolk, decorated with handmade pastry leaves and sprinkled with poppy seeds.
• A recipe this special needs a spectacular sauce, so we’ve created a very sophisticated jus made from simmering red wine, port, redcurrant jelly, British beef stock, porcini mushroom stock and bay leaves together until reduced down to the perfect consistency. Real luxury.