COOK

Remarkable Food For Your Freezer

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Last Chance

Watch how to serve our Beef Wellington with Stuffed Cabbages

"A really luxurious celebration main course." - Daily Mail, Savvy Shopper

"We had your Beef Wellington on Boxing Day and it was superb. So much so that my children have declared this must be THE Boxing Day meal forever.” - David

Beef Wellington (6)

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

with Port & Red Wine Jus

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Please note, this product needs defrosting for 36 hours in the fridge before cooking.

*Please note: strictly limited so when they’re gone, they’re gone.

To get the beef exactly how you like it, your best bet is to use a decent temperature probe (available in homeware shops and online). Insert it 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

Then it’s important to let it rest for 5-10 minutes. The beef at either end of the Wellington will be more cooked than that in the centre, of course.

  • Fillet is the very finest cut of beef there is. If you were making this at home, the meat itself would likely set you back around £60. Still, one mouthful and you’ll see why.
  • On the box you’ll find the precise cooking times, depending on whether you want it rare, medium or well done.
  • We roll it by hand, make that delicious jus (included) in our kitchen, and even cut the pasty leaves on top by hand. A lot of love and care goes into each and every Welly!

Serving suggestions

When it comes to carving, the key is the knife. COOK co-founder Dale reccomends a serrated meat knife, as sharp as it can be.

Before carving, cut off the very end of the Wellington – this will just be golden pastry that’s puffed up during cooking. Then carefully cut slices about an inch thick. Use a fish slice or spatula to transfer the slices to warmed plates.

Try it With

  • With all those decadent flavours, go for a simple green veg on the side, such as steamed tenderstem broccoli.
  • Very good indeed with mash, but for a truly special dinner, try serving with Dauphinoise Potatoes.

How We Make It At Our Kitchen

  • We season then seal prime fillets of British and Irish beef by searing in a cast-iron pan. Then the chefs make a delicious 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 pate 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 pastry leaves and sprinkled with mustard seeds.

The jus:

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.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,012 2,692
Energy (cal)243 646
Protein (g)11.2 29.8
Carbohydrate (g)13.6 36.2
of which: sugars (g)4.1 10.9
Fat (g)12.8 34
of which are saturates (g)6.4 17
Fibre (g)0.2 0.5
Sodium (g)0.32 0.86
Salt (g)0.8 2.15

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

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 Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Beef Fillet (41%), Puff Pastry (22%) [Wheat Gluten, Milk], Port and Red Wine Jus (17%) [Sulphites], Duxelle (10%) [Milk, Sulphites, Mustard], Chicken Liver Paté (3%) [Milk], Crêpes [Egg, Milk], Rapeseed Oil, Portobello Mushrooms (2%), Free Range Pasteurised Egg Yolk, Salt, English Mustard [Wheat Gluten], Black Pepper, Poppy Seeds. Port and Red Wine Jus contains: Port (56%) [Sulphites], Red Wine (21%) [Sulphites], Porcini Mushroom Stock (9%), Redcurrant Jelly, Beef Stock, Water, Cornflour, Salt, Bay Leaf. Duxelle contains: Madeira [Sulphites], Cup Mushrooms, Chestnut Mushrooms, Onions, Butter [Milk], Double Cream [Milk], Garlic, Porcini Mushroom Stock (3%), Water, Thyme, Salt, Wholegrain Mustard.

Madeira contains: Madeira, Potassium Metabisulphite. Porcini Mushroom Stock contains: Mushroom Juice Concentrate, Yeast Extract, Water, Salt, Porcini Mushroom (5%), Sunflower Oil. Wholegrain Mustard contains: Water, Mustard Seeds, Vinegar, Salt. Chicken Liver Paté contains: Chicken Liver, Butter (Milk), Onions, Blackcurrant Juice (contains Blackcurrant Concentrate, Water, Sugar), Garlic, Herbs, Salt, Black Pepper, Balsamic Vinegar (contains Wine Vinegar, Grape Must, Colour (Caramel), Antioxidant (Sulphur Dioxide)). Crêpes contain: Pasteurised Free Range Whole Egg, Whole Egg Powder, Skimmed Milk Powder, Butter (Unsalted), Sea Salt. Puff Pastry contains: Wheat Flour, Butter, Water, Salt. English Mustard contains: Water, Mustard Flour, Sugar, Salt, Wheatflour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum). Redcurrant Jelly contains: Sugar, Water, Redcurrant Juice Concentrate (7%), Gelling Agent (Pectin), Dextrose. Red Wine contains: Red Wine, Potassium Metabisulphite. Port contains: Ruby Port, Sulphur Dioxide. Beef Stock contains: Water, Yeast Extract, Salt, Beef Stock (13%), Lemon Juice Concentrate, Sunflower Oil.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 6

Oven:

Remove from the box onto a plate on top of the silicone paper provided and defrost in the fridge for 36 hours. Preheat baking tray in the oven Fan 200˚C/Electric 220˚C/Gas Mark 7. Place the defrosted Wellington on the silicon paper onto the preheated baking tray. Cook in the top of the oven for 25 mins. Turn the oven down to Fan 160˚C / Electric 180˚C / Gas Mark 4 and cook for a further 25 mins (rare) or 30 mins (medium).

Oven Settings

Fan 200°C, Electric 220°C, Gas Mark 7.
50-55 mins
Remove wellington from the oven and rest for 5-10 mins. To serve, cut away both ends of the pastry and slice into 6 generous portions. The beef will be rarest in the middle.

Microwave:

SAUCE ONLY Defrost in the fridge for 36 hours. Pierce the film lid and cook on full power.
850W
2 mins > stir > 30 secs
Ensure piping hot and allow the jus to rest for 1 minute, stir and serve.

Extra Warnings:

Steam may be released when removing sauce lid.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Mustard, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Watch how to serve our Beef Wellington with Stuffed Cabbages

"A really luxurious celebration main course." - Daily Mail, Savvy Shopper

"We had your Beef Wellington on Boxing Day and it was superb. So much so that my children have declared this must be THE Boxing Day meal forever.” - David

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