An elegant stand-alone roast, our show-stopping Beef Wellington is made to a traditional recipe, in which beef fillet is encased in rich mushroom paté and wrapped in buttery puff pastry. Freshly prepared on-site by the Greendale butchers and Greendale chefs, it's perfect for impressing guests (after all, they don't need to know that you didn't make it!). 

Method
For best results, take the wellington out of the fridge 30 minutes before cooking and brush with egg yolk. Preheat oven to 220ºC (400F). Place the Wellington on a baking tray lined with baking parchment and bake for 10mins, then reduce the temperature to 180c and cook for a further 20mins or until the centre of the beef Wellington is 30c (for rare 38c, for medium rare 45c).  Allow the wellington to rest for 15 minutes before carving. Times will vary depending on the size of the Wellington and individual ovens.

Ready to complete the meal? Click here to see our sides recipes for delicious dishes like softly spiced Red Cabbage, buttery Swede & Carrot Mash or go all out on indulgence with our Gruyère Gratin Dauphinois recipe.