Grass Fed Beef Wellington with Mushroom Duxelle - 2 pieces | Co-Lab Pantry

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Grass Fed Beef Wellington with Mushroom Duxelle - 2 pieces

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Discover homemade comfort with beef wellington from Peter Bouchier. Buttery, crisp puff pastry enclose a pan seared, grass fed beef eye fillet steak paired with a decadent house-made mushroom duxelle and pâté. Each wellington is individually portioned for ultimate satisfaction and weighs 175g on average.

What is beef wellington?

Originating from England, beef wellington is a piece of filet steak wrapped in prosciutto with mushrooms, thyme, shallots, mustard all encased inside flaky pastry. It’s delicious but complicated and labour-intensive to prepare by yourself. With our tasty beef wellington from Peter Bouchier, you’re guaranteed a homemade taste but without the hard work.

What to serve with beef wellington?

Beef wellington goes well with mashed potatoes and a red wine jus. Discover our fresh produce section to pick up the perfect vegetables to create a tasty side dish.

How to make beef wellington?

Beef wellington is a time consuming dish to make, especially if you’re making your own pastry. To start with, a fillet of beef is roasted in the oven whilst a mixture of mushrooms and thyme is pan fried. The mushroom mixture is poured across some layers of prosciutto and then the roast beef is placed on top. The beef is rolled up into a sausage like shape and left in the fridge to chill while pastry is made. The beef is then layed atop the pastry and folded over before baking in the oven until the pastry is golden.

How to cook beef wellington?

With our Peter Bouchier pre-made beef wellington, all you need to worry about is heating it up. We recommend baking it in the oven at 180C and cooking for 20 minutes or until golden and warm inside.

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