Made by the Meatsmith kitchen with Gippsland pasture-raised beef eye fillet, mushrooms, garlic, rosemary, thyme, Dijon mustard, flour, butter, milk and eggs.

This raw product will be soft sealed, with a shelf life of 5-7 days. Please refer to packaging for use by date information.

Our Beef Wellington weighs a minimum of 2kg and will feed 6-8 people.

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 6-8 pieces, depending on how many serves you require. Serve with warmed red wine jus and dressed salad leaves.

Christmas items are available for home delivery and click & collect from December 16 to 24.