Individual Beef Wellington
Handmade by our Master Butchers, each individual Beef Wellington is crafted using fillet steak, brandy and herb pate and encased in puff pastry - meaning its ready for you to pop straight into the oven!
Our Master Butchers, Phillip and Alastair, are experts in sourcing and hand selecting the finest quality, locally reared meat. You'll see our own Ruby Red cattle grazing on the banks of the River Clyst - a native Devon breed producing the highest quality beef. The Reds are a slower growing breed & they take time to grow to their natural maturity - producing something a little bit special.
Place your beef wellington on a sheet of baking paper and bring to room temperature. Pre-heat the oven and baking tray to 200 celcius ( 180 fan, gas mark 6). Brush the beef wellington with whisked egg and place on the baking tray and pop in the oven. Cook for 30 minutes or until golden. Once cooked let the beef wellington rest for a few minutes before serving.
Patchwork Chicken Liver Brandy & Herb Pate ((British Chicken Liver (58%), Onions, Margarine (vegetable oils (non hydrogenated): Palm Oil* and Palm Kernel Oil*, Rapeseed Oil, Water, Salt, Emulsifier - Poly-glycerol Esters of Fatty Acids), Brandy (2.0%), Garlic, Mixed Herbs (Parsley, Marjoram, Thyme) (0.5%), Freshly Ground Black Pepper, Sea Salt. *RSPO Produced in a factory which handles celery, fish, egg, gluten, milk, nuts, mustard, sesame seeds, soya and sulphites); Pastry (Wheat Flour (with calcium, Iron, Niacin, Thiamin), Margarine (Palm & Rapeseed Oils, Water, Salt Emulsifier (E471)), Water, Salt)
- Your beef wellington can be put in the freezer in packaging it arrives in.
- Freeze for up to 100 days.
- Defrost in the refrigerator for 2-3 days.