Beef Wellington Dinner Box
Treat yourself to a true taste of luxury
- Handmade luxury centrepiece with fully-matured British beef fillet
- Chef's hand-picked sides
- Deliciously indulgent cheesecake desserts
- Code: D5306
- Price per kg:
- Item weight:
- Servings: 4
Box Contains:
- Beef Wellington, 1.1kg
- 2 packs Braised Red Cabbage with Port, 300g per pack
- 2 packs Dauphinoise Potatoes, 300g per pack
- 2 Strawberry Cheesecakes, 170g each
- 2 Passion Fruit & Pineapple Cheesecake, 170g each
Sit down to a taste of luxury this Christmas with a delicious Beef Wellington. Experyly handmade from prime British beef fillet and rich mushroom duxelles, wrapped in crisp, flaky puff pastry. Enjoy alongside our Braised Red Cabbage with Port and creamy Dauphinoise Potatoes, before rounding it all off with our indulgently sweet handmade cheesecakes.
Beef Wellington
Cooking guidelines from defrosted: defrost minimum 24 hours in the fridge. Carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 20 minutes.
Preheat oven to 210°C / fan 200°C / gas 6 along with a baking tray. Brush pastry with beaten egg yolk. Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:
Rare: 30-33 minutes
Medium: 40-43 minutes
Well done: 50-53 minutes
Remove from the oven and rest for 10 minutes before serving. To serve, carefully lift the Wellington from the baking paper and slice into 1½ - 2cm slices.
Cooking appliances vary in performance, these are guidelines only.
Preheat oven to 210°C / fan 200°C / gas 6 along with a baking tray. Brush pastry with beaten egg yolk. Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:
Rare: 30-33 minutes
Medium: 40-43 minutes
Well done: 50-53 minutes
Remove from the oven and rest for 10 minutes before serving. To serve, carefully lift the Wellington from the baking paper and slice into 1½ - 2cm slices.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage with Port
Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7.
Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes. Allow to stand for 2 minutes, stir before serving.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes. Allow to stand for 2 minutes, stir before serving.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Dauphinoise Potatoes
Cooking guidelines from frozen: preheat oven to 200°C / fan 180°C / gas 6. Remove film.
Place tray onto a baking tray and cook in the centre of the preheated oven for 42-45 minutes. Allow to stand for 2 minutes before serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Place tray onto a baking tray and cook in the centre of the preheated oven for 42-45 minutes. Allow to stand for 2 minutes before serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Strawberry Cheesecake
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours.
Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring.
Serve with your favourite accompaniment.
Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring.
Serve with your favourite accompaniment.
Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Passion Fruit & Pineapple Cheesecake
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours.
Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring.
Serve with your favourite accompaniment.
Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake. Carefully open and remove the ring.
Serve with your favourite accompaniment.
Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.
Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Beef Wellington
Beef fillet (48%), puff pastry (25%) (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), butter (MILK), water, salt), mushroom duxelles (18%) (mushrooms, onions, salt, olive oil, parsley, black pepper, tarragon, chives), crepe (water, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), free-range EGG, skimmed MILK powder, unsalted butter (MILK), sugar, salt).
Braised Red Cabbage with Port
Red cabbage (49.3%), red currant jelly (13.1%) (sugar, glucose syrup, water, redcurrant juice, gelling agent: pectin, acidity regulators: citric acid; sodium citrate, natural colour: elderberry concentrate, sunflower oil), red wine (9.9%) (preservative: potassium METABISULPHITE), butter (7.4%) (MILK, salt), water (6.5%), port (6.5%) (red wine, port, sugar, salt, preservative: SULPHUR DIOXIDE), dried apple (2.6%) (preservative: SULPHUR DIOXIDE), red wine vinegar (2.5%) (preservative: potassium METABISULPHITE), sugar (2%), cinnamon.
Dauphinoise Potatoes
Potato (52%) (potato, preservative: sodium metabiSULPHITE), dauphinoise sauce (43%) (double cream (MILK), semi skimmed MILK, clotted cream (MILK), onion, butter (MILK, salt), water, garlic purée, modified maize starch (modified starch, stabiliser: acetylated di-starch adipate), salt, rapeseed oil, white pepper, thyme, bay leaf, nutmeg), grana padano cheese (MILK, EGG).
Strawberry Cheesecake
2% fat soft cheese 35% (MILK), strawberries 22%, sugar, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin)), full fat soft cheese 4% (MILK), EGG, cream (MILK), modified tapioca starch, MILK, water, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter(MILK), modified starch from waxy maize, glucose, citric acid, guar gum, pectin.
Passion Fruit & Pineapple Cheesecake
2% fat soft cheese 35% (MILK), pineapple 18%, sugar, biscuit crumb (plain & wholemeal WHEAT Flour (fortified with ascorbic acid (C), calcium, iron, thiamin (B1) & niacin (B3)), full fat soft cheese 4.9% (MILK), EGG, cream (MILK), passionfruit 3.6%, modified tapioca starch, MILK, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter (MILK), water, glucose, modified starch from waxy maize, citric acid, guar gum, pectin. May contain herb stalks and leaves.
Beef Wellington
- Energy: 933 kJ/223 kcal
- Fat: 11.4g, of which Saturates: 6.7g
- Carbohydrate: 11.5g, of which Sugars: 0.7g
- Fibre: 1.4g
- Protein: 17.4g
- Salt: 0.5g
Braised Red Cabbage with Port
- Energy: 711 kJ/170 kcal
- Fat: 606g, of which Saturates: 4.2g
- Carbohydrate: 23.8g, of which Sugars: 18.7g
- Fibre: 5g
- Protein: 1.3g
- Salt: 0.3g
Dauphinoise Potatoes
- Energy: 609 kJ/147 kcal
- Fat: 10.7g, of which Saturates: 6.3g
- Carbohydrate: 9.4g, of which Sugars: 0.5g
- Fibre: 1.6g
- Protein: 2.4g
- Salt: 0.36g
Strawberry Cheesecake
- Energy: 977 kJ/233 kcal
- Fat: 12g, of which Saturates: 6.4g
- Carbohydrate: 26g, of which Sugars: 20g
- Fibre: 1.3g
- Protein: 6.1g
- Salt: 0.5g
Passion Fruit & Pineapple Cheesecake
- Energy: 1073 kJ/256 kcal
- Fat: 13g, of which Saturates: 6.9g
- Carbohydrate: 29g, of which Sugars: 21g
- Fibre: 0.6g
- Protein: 6g
- Salt: 0.5g
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
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