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Beef Wellington with Truffle Restaurant Box

Luxury restaurant-quality meal for two

  • Handmade Beef Wellington with truffle oil
  • 21-day matured British beef fillet
  • Chef's prepared sides and dessert
  • Code: D4384
  • Price per kg:
  • Item weight:
  • Servings: 2
Box Contains:
  • Beef Wellington with Truffle, 550g
  • 1 pack Dauphinoise Potatoes, 300g
  • 1 pack Braised Red Cabbage, 200g
  • 1 pack Green Vegetables with Wild Garlic Butter, 175g
  • 2 Passion Fruit & Pineapple Cheesecakes, 170g each
 
£47.25

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 sweet cheesecake for a luxury meal for two.

 

Cooking Instructions:
 
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.

Cooking appliances vary, these are guidelines only.Do not reheat once cooked.
Braised Red Cabbage
Cooking guidelines: 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.

Cooking appliances vary in performance, these are guidelines only.
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.

Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
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.

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.
Ingredients:
 
Allergen advice: 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).

Dauphinoise Potatoes
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. May also contain nuts.

Braised Red Cabbage
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. May also contain nuts.

Green Vegetables with Wild Garlic Butter
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]. May also contain nuts.

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.

Nutritional Information
 
(Typical per 100g)

Beef Wellington with Truffle
  • Energy: 997 kJ/238 kcal
  • Fat: 13.2g, of which Saturates: 7.2g
  • Carbohydrate: 11.7g, of which Sugars: 0.6g
  • Fibre: 1.5g
  • Protein: 17g
  • Salt: 0.9g

Dauphinoise Potatoes
  • Energy: 715 kJ/177 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

Braised Red Cabbage
  • Energy: 360 kJ/85 kcal
  • Fat: 7.9g, of which Saturates: 2.3g
  • Carbohydrate: 16.5g, of which Sugars: 0.8g
  • Fibre: 1.9g
  • Protein: 1.8g
  • Salt: 0.3g

Green Vegetables with Wild Garlic Bu
  • 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: 0.11g

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
 

Frozen-iconFrozen-icon

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