Beef Wellington (2pcs)

Ready-to-bake individual Beef Wellingtons (2pcs) per pack. Beef tenderloin and porcini mushroom duxelle wrapped in puff pastry. 

Perfect for a Sunday dinner or Christmas party.

Cooking instructions

1. Remove wellingtons from freezer and let thaw covered in fridge overnight on a piece of baking paper (it is normal for some liquid to seep out from the bottom of the Wellingtons as they defrost).
2. Take care as the pastry may stick if not placed on baking paper. 
3. Crack 1 egg and whisk together, brush eggwash over top pastry for a golden finish in the last 10 minutes of baking time.

Oven (recommended method): Place Wellingtons in a baking paper lined oven-safe tray. Bake @ 210°C /410°F for 10 - 14 minutes.

Air-fryer: Carefully place Wellingtons on baking paper in air-fryer, leave some space in-between and air fry on highest setting for 8 - 12 minutes.  

Optional

1. Carefully score the top of the pastry with a blunt knife prior to baking. Gently score as to not pierce the pastry. 

2. To ensure doneness use a kitchen thermometer probe and stick it in the thickest part of the meat. Remove from air-fryer/oven 2°C before the target temperature:

Rare: 52°C / 125°F 

Medium rare 54°C / 130°F

Medium: 60°C / 140°F

Medium-well: 66°C / 150°F

Well-done: 70°C / 160°F

Ingredients

beef tenderloin, puff pastry (wheat flour, butter, salt), mushrooms, onion, butter, water, canola oil, garlic, porcini mushroom, salt, black pepper

Net weight: 620g