This Wellington was just too good to be limited edition so we've decided to bring it back permanently. Our beef fillet has been glazed with English Mustard, then wrapped in Wild Mushroom Duxelle, Chicken Mousseline and a Herb and Spinach Pancake then encased in our delicate Double Lattice Puff Pastry and finished with sprigs of thyme from our Mucca garden.

To be eaten within 3 days of delivery, ensure this product is kept in the fridge.

Suitable for freezing for up to 1 month.

KING BEEF WELLINGTON

£48.50

Quantity

Mustard, Egg, Milk, Wheat (Gluten), Sulphites
Beef fillet glazed in english mustard, wrapped in wild mushroom duxelle and chicken mousseline and encased in a herb and spinach pancake and double lattice puffed pastry

Ingredients:

Ingredients: Grass Fed Beef Fillet (50%), Puff Pastry (Wheat Flour (Gluten), Margarine, Water, Concentrated Lemon Juice, Sugar, Preservative (Potassium Sorbate), Natural Colour (Beta-Carotene)), Mushrooms, Chicken Breast, Semi Skimmed Milk, Double Cream (Milk), Free Range Egg, Onion, Wheat Flour (Gluten), Egg Yolk, Madeira Wine (Sulphites), White Wine Vinegar, English Mustard, Thyme, Garlic, Rosemary.

For allergens, including cereals containing gluten, see ingredients in bold.
Remove the beef wellington from the fridge an hour before cooking, allowing it to reach room temperature.

Pre-heat the oven to 240°C/220°C Fan/Gas Mark 9, and place a flat baking tray on the middle shelf.

Unwrap the beef wellington and trim the grease proof paper to just wider than the pastry.

Place onto the pre-heated tray, and bake for 20 minutes.

Reduce the temperature to 200°C/180°C Fan/Gas Mark 6 and rotate the baking tray. Continue cooking for 12-15 minutes.

Remove from the oven and discard the grease proof paper. Place on a cooling rack and rest for 15 minutes.

Slice and sprinkle with a pinch of sea salt to finish.

At Mucca we believe the best way to serve our beef wellingtons is to medium, where the beef is perfectly pink in the middle. Our instructions aim to achieve this.

If you have a meat thermometer, beef cooked to medium will have a core temperature of 36-40°C straight out of the oven, and 45-50°C once rested.

As with all meat products, cooking instructions are given as a guide and there can be variation between the size and the shape of each handmade wellington. If you would prefer your meat well done, we would advise you to double the cooking time of the second stage of cooking at the lower temperature. If the pastry is browning too much, place a sheet of foil over the top.

KING BEEF WELLINGTON

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INGREDIENTS

Cooking Instructions

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