Description

Our Beef Wellington is our organic take on the classic dish. Slice through golden puff pastry to reveal our deliciously tender grass-fed beef fillet, surrounded by a rich mushroom duxelles.

Serve with lashings of gravy and all the trimmings for a wow-worthy festive feast.

Serves approximately 4.

Lovingly created in our Home Farm Kitchen with local organic ingredients, this product is exclusive to Eversfield Organic and as such cannot be found elsewhere.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef, Chestnut Mushroom, Shallots, Garlic, Unsalted Butter (Milk), Fresh Thyme, Black Pepper, Sherry, *Sea Salt, Egg Yolk, Milk, Fine Puff pastry Wheat Flour. *Denotes non-organic, produced to organic standards. Please note this is produced in a factory that handles Gluten

How To Store  

This product is frozen and will defrost whilst in transit to you. Ensure this product is thoroughly defrosted before cooking. We strongly recommend cooking within 24 hours for the best quality. This product must not be refrozen.

Our Farms & Suppliers  

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook  

We Recommend: 

Cooking Instructions (for medium rare)

 As each oven differs, for best results we recommend using a meat probe.

Place your Wellington on a baking tray lined with parchment.

Preheat oven to 200ºC Gas or 185ºC Fan-Forced.

Bake for 35-40 minutes and probe the centre of the fillet, it should reach a core temperature of 47ºC at its most central point. Once this temperature is reached, remove your wellington from the oven and rest for 12 minutes before on a wire cooling rack. Probe once again, the probe should read 55-56ºC.

Serve & enjoy!

We recommend serving with a rich gravy made from our farm kitchen beef bone broth.