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Beef Wellington (2pcs)
Beef Wellington (2pcs)
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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
- 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).
- Take care as the pastry may stick if not placed on baking paper.
- 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
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