Butcher's Beef Wellington Log

£125.00

Tax included.

Weight

1.1kg - Serves 6-8

Quantity

An elegant stand-alone roast, this 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, it's perfect for impressing guests (after all, they don't need to know that you didn't make it!). Serves 6-8

*PLEASE NOTE* This item requires 3 days notice for collection/delivery as it is prepared in the farm shop by our butchers and chefs. When choosing this item, please checkout 3 days prior to your chosen collection/delivery date.

Greendale BEEF, mushrooms, shallots, MUSTARD, crepes EGG, MILK and puff pastry (FLOUR, butter (MILK), salt, and water) and EGG, May contain NUTS. For allergens see ingredients and items in BOLD. Contains MILK, GLUTEN and may contain NUTS.

For best results, take the wellington out of the fridge 30 minutes before cooking and brush with egg yolk. Preheat oven to 180ºC / fan 160ºC with a baking tray on the middle shelf of the oven. Place the Beef wellington on baking paper onto the preheated baking tray. Cook for 45 minutes (rare) - 60 minutes (well done), take out 10 minutes before to egg wash again for a nice golden finish. The pastry will be golden brown, and the beef joint cooked through. Allow the wellington to rest for 10 minutes before carving. For best results, cut both ends off (2cm). Carve and serve immediately.

Store in fridge and consume within 2-3 days of receipt. Unsuitable for freezing. All items are labelled with use by dates.

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

This beautifully lean and tender cut of beef comes from a muscle that does very little exercise during the animal’s lifetime. A little bit of luxury, it definitely deserves centre stage on your table.

Why Greendale Beef is best

From our Farm

Based at our family farm in East Devon, the Greendale beef herd comprises a mix of Limousin, Charolais, Red Devon Cross, Belgian Blue and Blonde d'Aquitaine cattle. We place great importance on animal welfare, such as the guidelines set out by the Red Tractor Food Assurance Scheme. Good herd management and a grass- and maize-based diet ensure our animals lead healthy, stress-free lives, and in turn produce superb quality meat. Our beef is hung on the bone for a minimum of three weeks, giving it time to develop wonderful tenderness and flavour, then the skilled butchers at Greendale Farm Shop finish the process, preparing the delicious, high-quality beef products we’re renowned for.

Butcher's Beef Wellington Log

Why Greendale Beef is best

From our Farm

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