"I am a first time customer and recently bought your Beef Wellington and some Roasted Vegetables for a special occasion for myself and my other half. It was very tasty - you now have me as a frequent customer … Thank you COOK!"
Karen via Facebook
Beef Wellington
Prime fillet of beef with a porcini mushroom duxelle wrapped in an all-butter puff pastry.
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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).
Red Wine Jus Recipe
-
1 large glass of red wine
-
Glug of olive oil
-
1 banana shallot
-
1 bay leave
-
1 sprig of thyme
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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.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,091 | 2,509 |
| Energy (cal) | 262 | 603 |
| Protein (g) | 13.3 | 30.6 |
| Carbohydrate (g) | 12.2 | 28.1 |
| of which: sugars (g) | 1.3 | 3 |
| Fat (g) | 17.6 | 40.5 |
| of which are saturates (g) | 7.9 | 18.2 |
| Fibre (g) | 0.8 | 1.8 |
| Sodium (g) | 0.37 | 0.84 |
| Salt (g) | 0.925 | 2.1 |
Please Note: The details above are correct as of 18 May 2023 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).
Beef Fillet (50%), Puff Pastry (29%) (Wheat Flour, Water, Sustainable Palmfat, Salt), Chicken Liver Pate [Sulphites] (5%) (Chicken Liver, Butter (from Cow's Milk), Onions, Blackcurrant Juice (Blackcurrant Concentrate, Water, Sugar), Garlic, Herbs, Salt, Black Pepper, Balsamic Vinegar (Wine Vinegar, Grape Must, Colour (Caramel)), Sunflower Oil, Madeira [Sulphites], Cup Mushrooms (2%), Chestnut Mushrooms (2%), Onions, Crêpe (Pasteurised Free Range Whole Egg, Whole Egg Powder, Skimmed Milk Powder, Butter [Milk], Sea Salt), Free Range Pasteurised Egg Yolk, Butter [Milk], Double Cream [Milk], Portobello Mushrooms, White Bread (Wheat Flour (With Added Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Soya Flour, Preservative: Calcium Propionate, Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Diacetyl Tartaric Acid Ester Of Mono- And Diglycerides, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid), Garlic, Salt, Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Citric Acid), Poppy Seeds, Thyme, Cracked Black Pepper, Wholegrain Mustard (Water, Mustard Seeds, Vinegar, Salt).
Please Note: The details above are correct as of 18 May 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
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 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins.
Please Note: The details above are correct as of 18 May 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Soya, Mustard, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 18 May 2023 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"I am a first time customer and recently bought your Beef Wellington and some Roasted Vegetables for a special occasion for myself and my other half. It was very tasty - you now have me as a frequent customer … Thank you COOK!"
Karen via Facebook
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