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HOW TO COOK YOUR BEEF WELLINGTON

Beef Wellington is an English roast perfect for the change of season - it's delicious, satisfying and makes a grand impression. Named after a battle won at Waterloo, it is a celebration centrepiece that's simple to cook and easy to enjoy.Our fail-safe cooking technique can be found on our website - to make sure that perfect, medium-rare goodness is achievable in just over an hour (we promise it's easy). To serve, thick slices of Beef Wellington need only an anointment of red wine jus and brightly dressed leaves. 

Ingredients

1 x Beef Wellington

Red Wine Jus

Ramarro Farm salad leaves

 

 

Roasting the Beef Wellington

Preheat the oven to 200C.

Make sure to remove the Beef Wellington from the fridge just before you cook it.

Place the Beef Wellington on baking paper in a flat baking tray. This will ensure the Wellington does not stick. 

Place the Beef Welington in the oven and roast for 45 minutes or until the internal temperature of 40C.

Remove the Beef Wellington from the oven and allow to rest for 25 minutes, ideally reaching 54C internally after this time has passed. 

Trim the ends and use a sharp serrated bread knife to portion into 3-4 pieces, depending on how many serves you require. Serve with warmed red wine jus and dressed salad leaves.

 

Side note - cuisson

The above technique will cook the Beef Wellington to a cuisson of medium rare.

For a medium cuisson, cook the Beef Wellington until it reaches 44C internally then rest for 40 minutes.