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Beef WellingtonBeef WellingtonBeef Wellington
Beef WellingtonBeef WellingtonBeef Wellington

"I regularly use my local Cook to provide the 'star performers' at various foodie occasions. Their Beef Wellington for last Christmas was gorgeous."

Sandy - Trustpilot

Beef Wellington (6)

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

with Port & Red Wine Jus

£75.00 Serves 6 (1600g)

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Tell Me More

Please note: this Beef Wellington needs defrosting for 36 hours in the fridge before cooking.

  • If using a meat thermometer, the internal temperature when removed from the oven should achieve 52°C for rare or 57°C for medium rare. Should you want it well-done (not what we’d recommend), cook to an internal temperature of 70°C.
  • Although you should always thoroughly cook poultry, pork and dishes made with minced meat (like burgers or kofta) all the way through, cuts or joints of many meats can be served rare. If in doubt, the Food Standards Agency (FSA) website is a wealth of useful information. Remember to always wash your hands after handling raw meat.
  • The ultimate in luxurious centrepieces. Fillet is the very finest cut of beef (to make this at home, the meat would likely cost around £60 by itself!)
  • 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

  • It’s delicious with mustard mash, but for the ultimate in indulgence, try it with Dauphinoise Potatoes.
  • With all those decadent flavours, the only veg you will need are some steamed seasonal greens, like tenderstem broccoli, and maybe some roasted parsnips.
  • Be sure to dish onto warmed plates.

Wine Pairings

  • A classic Bordeaux, specifically a Merlot based one if possible, like Saint Emilion or Pomerol. If Bordeaux isn’t your thing then a good Chilean Merlot would be great, too.

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

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.

Carve with a sharp serrated knife.

How We Make It

  • 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.

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)0.33 0.87
Salt (g)0.825 2.175

Please Note: The details above are correct as of 3 December 2021 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 (40%), Puff Pastry (21%) (Wheat Flour, Butter [Milk], Water, Salt), Port and Red Wine Jus (17%) (Port (Preservative: Sulphur Dioxide), Red Wine (Preservative: Potassium Metabisulphite), Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Redcurrant Jelly (Sugar, Water, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Dextrose), Beef Stock (Water, Yeast Extract, Salt, Beef Stock, Lemon Juice Concentrate, Sunflower Oil), Cornflour, Water, Salt, Bay Leaf), Duxelle (9%) (Madeira (Preservative: Potassium Metabisulphite), Cup Mushrooms, Chestnut Mushrooms, Onions, Butter [Milk], Double Cream [Milk], Garlic, Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Water, Thyme, Salt, Wholegrain Mustard (Water, Mustard Seeds, Vinegar, Salt)), Crêpe (Wheat Flour, Free Range Whole Eggs, Whole Milk Powder, Dextrose, Sunflower Oil, Water, Salt), Chicken Liver Paté (2%) (Chicken Liver, Butter [Milk], Onions, Blackcurrant Juice (Blackcurrant Concentrate, Water, Sugar), Garlic, Herbs, Salt, Black Pepper, Balsamic Vinegar (Wine Vinegar, Grape Must, Colour (Caramel), Antioxidant (Sulphur Dioxide)), Rapeseed Oil, Portobello Mushrooms (2%), Free Range Pasteurised Egg Yolk, Salt, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), Black Pepper, Poppy Seeds.

Please Note: The details above are correct as of 3 December 2021 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:

Preheat baking tray in the oven Fan 200˚C/Electric 220˚C/Gas Mark 7. Place the defrosted Wellington on the silicone 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 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 3 December 2021 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 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"I regularly use my local Cook to provide the 'star performers' at various foodie occasions. Their Beef Wellington for last Christmas was gorgeous."

Sandy - Trustpilot

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