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Prime beef fillet, with mushroom duxelles and chicken liver pate, wrapped in puff pastry. Served with a rich red wine sauce. (Serves 4)
Ingredients: beef, mushroom, onion, garlic, white wine, chicken liver pate (chicken liver, butter, onions, port, brandy, herbs & spices, garlic, salt, pepper) puff pastry (wheat flour, margarine (vegetable oils and fats , water, emulsifier (mono- and diglycerides of fatty acids), salt, acidity regulator (citric acid), colour (beta-carotene), water, alcohol, salt, lemon juice concentrate, deactivated yeast, natural flavouring), egg, red wine, carrot, onion, celery, herbs, cornflour.
Cooking instructions: pre-heat oven to 190c (Fan). Heat a baking tray in the oven for 10 minutes then lift the Wellington and the greaseproof paper onto the baking tray and cook for 25 minutes. Use a probe thermometer to check the internal temperature. 45c is rare, 55c medium rare and 65c is well done. Leave the wellington to rest for at least 10minutes before serving, in the meantime warm the sauce gently in a small pan.
Allergens: milk, wheat, egg, celery