Our Beef Wellington is made to order from your choice of beef tenderloin coated in pâté and duxelles (mushrooms, onions, shallots garlic, spices), then wrapped in our homemade puff pastry. This will be approximately between 1.5-2kg total weight and will be delivered to you vacuum-packed and ready for baking.
Serves: 4-6 people
COOKING INSTRUCTION: Bake at 200°C for 35-45minutes depending on your preference for meat temperature. If not sure about the temperature of the meat you can always insert a thermometer to check.
Internal meat temprature: Rare 52°C(125°F), Medium Rare 57°C(135°F), Medium 63°C(155°F), Well Done 71°C(160°F).
***Please note when sticking in the thermometer, it should be in the middle of the tenderloin. Also, if you desire, for example, a Medium Rare Wellington, you need to take it off at 54°C(130°F) and let it rest for 15min before serving, which will bring the internal temperature up of the meat 3-4°C.