Our frozen Beef Wellington cooks straight out of the freezer for 55 minutes to get that delicious medium finish.

• Our Chef's start by pan frying the beef fillets to lock in lots of flavour. They make the delicious duxelles by slow cooking mushrooms, onion and garlic with marsala which is then placed on top of each beef fillet. Our Pastry Team then hand wrap each fillet in a crepe and all butter puff pastry.
• Our 2ptn wellingtons can be cooked from frozen and the instructions on the back label will give a 'medium' finish as we think it's best served a little pink - but they can be extended for 10mins to give a 'well done' finish.

Try it with:

• A simple home made red wine jus can perfectly complement our Beef Wellington.
• Consider one of our delicious frozen side dishes to cook alongside your Beef Wellington - Peas & Leeks, Creamy Mash or even a light prepared salad can be the perfect way to round off the meal.
• Hasselback roasted potatoes with a watercress and fennel salad - garnished with sprigs of fresh dill (check out our recipe for the perfect Hasselback Potatoes).

• 1 large glass of red wine

• Glug of olive oil

• 1 banana shallot

• 1 bay leave

• 1 sprig of thyme

• 1 tbsp salted butter

• 200ml beef stock

• Salt & cracked black pepper

1. Finely chop the shallot. Heat the oil in a frying pan over a medium heat. Add the chopped shallot and fry until soft and translucent in colour (approx. 10 minutes).

2. Add the red wine, bay and thyme and reduce by half on a low simmer. Add the stock, bring up to the boil and then switch off, discarding both the bay and thyme sprig.

3. Slowly whisk in the butter which will thicken the jus along with adding a lovely, glossy shine. Season with salt and pepper to taste.