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Tender 21-day matured beef fillet with the unmistakably rich flavour of truffle, wrapped by hand in our own mushroom duxelles and flaky puff pastry. Along with our Chef's prepared sides and deliciously creamy cheesecake for a luxury meal for two.
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NUTRITIONAL INFORMATION
Energy: 997 kJ/238 kcal Fat: 13.4g, of which Saturates: 7.2g Carbohydrate: 11.7g, of which Sugars: 0.6g Fibre: 1.5g Protein: 17g Salt: 0.9g Energy: 715 kJ/177 kcal Fat: 12.1g, of which Saturates: 6.3g Carbohydrate: 12.5g, of which Sugars: 1.7g Fibre: 1.2g Protein: 3.8g Salt: 0.82g Energy: 507 kJ/122 kcal Fat: 7.9g, of which Saturates: 4.5g Carbohydrate: 5.6g, of which Sugars: 2.6g Fibre: 4.1g Protein: 5g Salt: 0.1g Energy: 360 kJ/85 kcal Fat: 1.4g, of which Saturates: 0.1g Carbohydrate: 16.6g, of which Sugars: 15.1g Fibre: 1.5g Protein: 0.8g Salt: 0.68g Energy: 1478 kJ/354 kcal Fat: 23g, of which Saturates: 13g Carbohydrate: 31g, of which Sugars: 23g Fibre: 0.3g Protein: 6.5g Salt: 0.61g -
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
HOW TO STORE
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Cooking Instructions:
Two Beef Wellington with Truffle
Cooking guidelines from defrosted: leave in the original packaging. Defrost in a refrigerator for a minimum of 24 hours.
Cook from defrosted only. Carefully remove the packaging, leaving on the baking paper and allow to come to room temperature for 20 minutes.
Preheat oven with a non-stick baking tray inside.
Rare: 240°C / fan 230°C / gas 9
Medium: 230°C / fan 220°C / gas 9
Well done: 230°C / fan 220°C / gas 9
Brush pastry with a mix of beaten egg and cream. Lightly oil the preheated tray.
Carefully place the Wellington, without the baking paper, onto the baking tray and cook for:
Rare: 19 -21 minutes - rest 10 -15 minutes
Medium: 28 - 30 minutes - rest 10 - 15 minutes
Well done: 32 - 34 minutes - rest 5-10 minutes.
Remove from the oven, insert a temperature probe into the centre of the fillet and rest 5 - 15 minutes before serving or until it reaches your desired finished temperature.
Rare: final rested temperature 45 - 47°C
Medium: final rested temperature 55 - 60°C
Well done: final rested temperature 64 -70°C
To serve carefully lift the Wellington from the baking tray and slice using a serrated knife.
Please note cooking appliances vary in performance; these are guidelines only.
Do not reheat once cooked. Dauphinoise Potatoes Cooking guidelines: remove sleeve and film, and place tray onto a baking tray. Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked. Braised Red Cabbage For best results cook from frozen in the oven.
Oven: remove sleeve and film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving. MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving. Green Vegetables with Wild Garlic Butter Cooking guidelines from frozen: microwave: based on 900W
Pierce the film and heat for 2 minutes on full power. Give the pack a little shake and heat for a further 1 minute, on full power, until piping hot. Leave to stand for 1 minute Stir well and serve immediately.
Please note: cooking appliances vary in performance; these are guidelines only. Do not reheat once cooked. Salted Caramel Cheesecake Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours.
Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate.
Using a knife or small spatula, loosen the dessert from the the ring. Carefully open and remove the ring.
Finish with your favourite accompaniment. - Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Beef Wellington with Truffle
Beef Fillet (47%), puff pastry (25%) (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), butter (MILK), water, salt), mushroom duxelle (18%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives)), crepe (7%) (water, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), free-range EGG, skimmed MILK powder, unsalted butter (MILK), sugar, salt), truffle oil, dijon MUSTARD (water, MUSTARD seed, spirit vinegar, salt, preservative: sodium SULPHITE).
Green Vegetables with Wild Garlic Butter
Please note: May contain nuts
Vegetables in variable proportions (68%) [Peas, Edamame SOYA Beans, Green Beans], Blanched Cabbage (22%), Wild Garlic Butter (8%) [Butter (MILK), Maize Starch, Chive, Parsley, Wild Garlic, Concentrate Lemon Juice, Sea Salt, Garlic Puree, Ground White Pepper].
Braised Red Cabbage
Please note: May contain nuts
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.
Dauphinoise Potatoes
Please note: May contain nuts
Potatoes (SULPHITES) (52%), Whipping Cream (MILK), MILK, Full Fat Hard Cheese (MILK) (6%), Clotted Cream (MILK) (3%), Onions, Butter (MILK), Cornflour, Water, Garlic Puree, Salt, Rapeseed Oil, White Pepper, Thyme, Thickeners (Xanthan Gum), Nutmeg, Bay Leaves.
Salted Caramel Cheesecake
2% fat soft cheese 31% (MILK), cream (MILK) 27%, sugar, full fat soft cheese 7.5%, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid (C), calcium, iron, thiamin (B1) & niacin (B3)), EGG, chocolate (MILK, SOYA), modified tapioca starch, butter (MILK), vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), roasted buckwheat, blended rice, potato & tapioca flour, MILK, golden syrup, apricot kernels, modified starch from waxy maize, glucose, salt, guar gum, sorbitol, cornflour, disodium diphosphate, sodium bicarbonate, xanthan gum.Nutritional InformationProduct description
Tender 21-day matured beef fillet with the unmistakably rich flavour of truffle, wrapped by hand in our own mushroom duxelles and flaky puff pastry. Along with our Chef's prepared sides and deliciously creamy cheesecake for a luxury meal for two.
NUTRITIONAL INFORMATION
Energy: 997 kJ/238 kcal Fat: 13.4g, of which Saturates: 7.2g Carbohydrate: 11.7g, of which Sugars: 0.6g Fibre: 1.5g Protein: 17g Salt: 0.9g Energy: 715 kJ/177 kcal Fat: 12.1g, of which Saturates: 6.3g Carbohydrate: 12.5g, of which Sugars: 1.7g Fibre: 1.2g Protein: 3.8g Salt: 0.82g Energy: 507 kJ/122 kcal Fat: 7.9g, of which Saturates: 4.5g Carbohydrate: 5.6g, of which Sugars: 2.6g Fibre: 4.1g Protein: 5g Salt: 0.1g Energy: 360 kJ/85 kcal Fat: 1.4g, of which Saturates: 0.1g Carbohydrate: 16.6g, of which Sugars: 15.1g Fibre: 1.5g Protein: 0.8g Salt: 0.68g Energy: 1478 kJ/354 kcal Fat: 23g, of which Saturates: 13g Carbohydrate: 31g, of which Sugars: 23g Fibre: 0.3g Protein: 6.5g Salt: 0.61g HOW TO STORE
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Beef Wellington with Truffle
Beef Fillet (47%), puff pastry (25%) (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), butter (MILK), water, salt), mushroom duxelle (18%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives)), crepe (7%) (water, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), free-range EGG, skimmed MILK powder, unsalted butter (MILK), sugar, salt), truffle oil, dijon MUSTARD (water, MUSTARD seed, spirit vinegar, salt, preservative: sodium SULPHITE).
Green Vegetables with Wild Garlic Butter
Please note: May contain nuts
Vegetables in variable proportions (68%) [Peas, Edamame SOYA Beans, Green Beans], Blanched Cabbage (22%), Wild Garlic Butter (8%) [Butter (MILK), Maize Starch, Chive, Parsley, Wild Garlic, Concentrate Lemon Juice, Sea Salt, Garlic Puree, Ground White Pepper].
Braised Red Cabbage
Please note: May contain nuts
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.
Dauphinoise Potatoes
Please note: May contain nuts
Potatoes (SULPHITES) (52%), Whipping Cream (MILK), MILK, Full Fat Hard Cheese (MILK) (6%), Clotted Cream (MILK) (3%), Onions, Butter (MILK), Cornflour, Water, Garlic Puree, Salt, Rapeseed Oil, White Pepper, Thyme, Thickeners (Xanthan Gum), Nutmeg, Bay Leaves.
Salted Caramel Cheesecake
2% fat soft cheese 31% (MILK), cream (MILK) 27%, sugar, full fat soft cheese 7.5%, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid (C), calcium, iron, thiamin (B1) & niacin (B3)), EGG, chocolate (MILK, SOYA), modified tapioca starch, butter (MILK), vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), roasted buckwheat, blended rice, potato & tapioca flour, MILK, golden syrup, apricot kernels, modified starch from waxy maize, glucose, salt, guar gum, sorbitol, cornflour, disodium diphosphate, sodium bicarbonate, xanthan gum.Nutritional InformationCooking Instructions: Two Beef Wellington with Truffle Cooking guidelines from defrosted: leave in the original packaging. Defrost in a refrigerator for a minimum of 24 hours.
Cook from defrosted only. Carefully remove the packaging, leaving on the baking paper and allow to come to room temperature for 20 minutes.
Preheat oven with a non-stick baking tray inside.
Rare: 240°C / fan 230°C / gas 9
Medium: 230°C / fan 220°C / gas 9
Well done: 230°C / fan 220°C / gas 9
Brush pastry with a mix of beaten egg and cream. Lightly oil the preheated tray.
Carefully place the Wellington, without the baking paper, onto the baking tray and cook for:
Rare: 19 -21 minutes - rest 10 -15 minutes
Medium: 28 - 30 minutes - rest 10 - 15 minutes
Well done: 32 - 34 minutes - rest 5-10 minutes.
Remove from the oven, insert a temperature probe into the centre of the fillet and rest 5 - 15 minutes before serving or until it reaches your desired finished temperature.
Rare: final rested temperature 45 - 47°C
Medium: final rested temperature 55 - 60°C
Well done: final rested temperature 64 -70°C
To serve carefully lift the Wellington from the baking tray and slice using a serrated knife.
Please note cooking appliances vary in performance; these are guidelines only.
Do not reheat once cooked. Dauphinoise Potatoes Cooking guidelines: remove sleeve and film, and place tray onto a baking tray. Cook in preheated oven at 200°C / fan 180°C / gas 6
from frozen: 40-45 minutes
from defrosted: 30-35 minutes
Remove from oven, ensure product is piping hot throughout then allow to stand for 2-3 minutes before serving.
Do not reheat once cooked. Braised Red Cabbage For best results cook from frozen in the oven.
Oven: remove sleeve and film and place tray onto a baking tray.
Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:
From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes
Stir before serving. MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:
From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes
Stir before serving. Green Vegetables with Wild Garlic Butter Cooking guidelines from frozen: microwave: based on 900W
Pierce the film and heat for 2 minutes on full power. Give the pack a little shake and heat for a further 1 minute, on full power, until piping hot. Leave to stand for 1 minute Stir well and serve immediately.
Please note: cooking appliances vary in performance; these are guidelines only. Do not reheat once cooked. Salted Caramel Cheesecake Defrost in their packaging in the fridge for 12 to 14 hours or at room temperature for 2 hours.
Remove the outer film and carefully place the dessert, still in its ring, onto a cold plate.
Using a knife or small spatula, loosen the dessert from the the ring. Carefully open and remove the ring.
Finish with your favourite accompaniment.What our customers think about us
WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…
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Beef Wellington with Truffle Restaurant Box
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- D4231
- Weight:
- 0.000 KGS
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