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Beef Wellington | Weekend Special

£35.50

Pre-order now for the weekend! 

This scrumptious Beef Wellington is perfect for a weekend dinner. Simply pop it in the oven and you're all set. 

Only available at the weekend in limited quantities; you can order now for a delivery on Friday or Saturday.

Please note, if you add any other items to your basket then these will also be delivered on your chosen delivery date. Slots are limited, so do book yours now.

Allergens: wheat (gluten), dairy, egg, mustard

DIGITAL THERMOMETER

Want to cook your Beef Wellington to perfection? The best trick is to get a Digital Thermometer which we sell here.

COOKING INSTRUCTIONS

  • Pre-heat the oven to 180 degrees C/ gas mark 4.
  • Heat up an oven tray inside the oven at the same time.
  • Place the wellington into the oven on the heated tray and cook for 15 mins, then turn the oven down to 160 degrees C / gas mark 3 and cook for a further 10-15 minutes until core temperature reaches 45 degrees C.
  • Take out of the oven and allow to rest for 5 minutes.
  • Carve into thick slices, about an inch thick.
INGREDIENTS
Beef fillet, thyme, garlic, salt, black peppercorns, white peppercorns, mushroom, sherry vinegar, sulphites, palm oil, rapeseed oil, butter milk, wheat flour, milk, egg, wheat starch, lemon, carrot and apple juice, English mustard.
Allergens underlined. May contain traces of nuts.
DID YOU KNOW?
This dish was created in celebration of the first Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo on the 18th June, 1815. The Duke was given his title after defeating Napolean Bonaparte the year before, and not long after he became Prime Minister.
The Beef Wellington closely resembles the French filet de boeuf en croute and may well have been renamed the Beef Wellington after the Battle of Waterloo. Or did it get the name because the finished dish looks a bit like a Wellington boot?
Whatever the origins, it's super tasty!
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