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.
• 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

• Delicious with our Creamy Mash, Roasted Carrots with Orange & Thyme and Trio of Greens.
• Dauphinoise Potatoes, Roast Parsnips with Regato Cheese and garlicky green beans make for a very special dinner. Head online for our recipe for a Red Wine Jus.
• Try some homemade mustard and celeriac mash with our Braised Red Cabbage and some Tenderstem broccoli.

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.

• 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.