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Beef Wellington (6)Beef Wellington (6)Beef Wellington (6)
Beef Wellington (6)Beef Wellington (6)Beef Wellington (6)

Beef Wellington (6)

Fillet of British beef rolled in a shallot, thyme and mushroom duxelles, wrapped in breasola and encased in all-butter puff pastry. Served with a rich port and red wine jus.

with Port & Red Wine Jus

Select portion size

Serves 6 100.00 1850g £54.05 per kilo
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Please note: needs defrosting before cooking. It takes a minimum of 36 hours to defrost in the fridge. Please refer to defrost instructions on pack or find full cooking instructions below.

  • Most importantly, your Wellington needs to be defrosted in the fridge for a minimum of 36 hours before cooking. Don’t forget!
  • The British beef fillet we use is the finest cut of beef, and it’s encased in British native breed Breasola (air-dried beef).

What to Serve with Beef Wellington:

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Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)948 2,920
Energy (cal)227 699
Protein (g)15.3 47.1
Carbohydrate (g)12.7 39.1
of which: sugars (g)2.3 7.1
Fat (g)9.1 28
of which are saturates (g)4.5 13.9
Fibre (g)0.8 2.45
Sodium (g)0.32 0.98
Salt (g)0.8 2.45

Please Note: The details above are correct as of 14 August 2026 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 some of our curry pastes, which contain Citric Acid).

Beef (38%), Puff Pastry (22%) (Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Butter [Milk], Water, Wheat Flour, Salt), Port and Red Wine Jus (19%) (Port [Sulphites], Red Wine [Sulphites], Beef Stock (Yeast Extract, Beef Fat, Water, Salt, Tomato Paste, Beef Bone Stock), Redcurrant Jelly (Sugar, Redcurrant Juice from Concentrate), Chicken Stock (Yeast Extract, Chicken Fat (contains Antioxidant: Extracts of Rosemary), Salt, Water, Chicken Stock (Chicken Bones, Water, Salt), Water, Cornflour, Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Rosemary), Duxelles (16%) (Chestnut Mushrooms, Cup Mushrooms, Breadcrumbs (Wheat Flour (Fortified with Calcium Carbonate, Iron, Niacin, Folic Acid, Thiamin), Water, Medium Rye Flour, Yeast, Wheat Protein, Extra Virgin Rapeseed Oil, Salt, Barley Malt Flour), Shallots, Garlic, White Wine [Sulphites], Sherry [Sulphites], English Mustard (Water, Mustard Flour, Spirit Vinegar, Salt, Mustard Bran, Sugar, Ground Turmeric), Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Thyme, Rosemary, Rapeseed Oil, Salt, Pepper) Bresaola (4%) (Beef, Salt, Dextrose, Natural Flavourings, Saccharose, Brown Sugar, Antioxidant: Sodium Ascorbate, Preservatives: Sodium Nitrite, Potassium Nitrate), Pasteurised Free Range Egg Yolk, Thyme, Salt.

Please Note: The details above are correct as of 14 August 2026 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 6

DEFROST BEFORE COOKING

Defrost Instructions:

Oven:

*DEFROST IN THE FRIDGE FOR 36 HOURS BEFORE COOKING* Remove the Wellington and sauce from all packaging, keeping the film on the sauce pot. Place the Wellington onto a plate and defrost both in the fridge for 36 hours. Preheat the oven and a baking tray to Fan 200°C / Electric 220°C / Gas Mark 7. Place the defrosted Wellington on greaseproof paper and then onto the preheated baking tray. Cook in the centre of the oven for 45 mins - these cooking times will give a rare finish.

Oven Settings

Fan 200°C, Electric 220°C, Gas Mark 7.
45
Remove from the oven and leave to rest for 15 mins. This allows the beef to relax and finish cooking within the pastry. To serve, trim the ends of the pastry and slice into 6 generous portions. The beef will be rarest in the centre.

Microwave:

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

Extra Warnings:

Steam may be released when removing sauce lid.

Please Note: The details above are correct as of 14 August 2026 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

Produced in a kitchen that handles allergens.

Please Note: The details above are correct as of 14 August 2026 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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