Coral Coast grass fed beef eye fillet pan sealed and coated with a mushroom duxelle, rolled in prosciutto and wrapped in decorated puff pastry. Ready for the oven, takes between 45 and 75 minutes to cook.

Serves 6 to 8 persons

Instructions for preparing & cooking Beef Wellington

Defrost in refrigerator for approx. two days – keep cold.Best to remove outer plastic wrapping & place in sealed plastic container. If any moisture forms pat dry with paper towel.

Cooking: Pre heat oven and baking tray to approx. 190°C fan force.

The Wellington comes with a light egg wash but will be nice with a sprinkle of flaked salt so if thawed quite dry lightly bast again then sprinkle the salt over.Place on a similar size sheet of baking paper as your Wellington and straight onto hot tray and then into hot oven.The hot tray should help crisp & seal up the bottom and prevent it from becoming soggy.

Bake until the pastry is golden and puffed or until the internal temperature is 52°C for medium rare, approximately 40 – 45 minutes and rest on a wire rack for 20 minutes before carving.

Hot tip! When you take your meat off the heat, it will carry on cooking by up to five degrees. Therefore, remove it before it gets to your desired internal temperature and doneness by this amount.

Ingredients: West Australian Grass Fed Tenderloin Fillet, “Masterfoods” horseradish cream, Mushroom Duxelle (mushrooms, onion, butter, garlic, thyme, olive oil, brandy, cream, salt, pepper), Prosciutto, “Empire Pastry” premium puff pastry, Star decoration – “Pampas” puff pastry, egg.

“Masterfoods Horseradish Cream” – water, horseradish (sulphites), mustard seed, sugar, vegetable oil, salt food acid (acetic), whey protein (milk), clarified butter (milk), thickeners (modified cornstarch, Xanthan gum (contains soy), flavours, preservative (sodium metabisulphite) (sulphites), colour (paprika oleoresin). Contain soy, milk & sulphites. May contain peanut.