This Christmas season, we have prepared a classic Beef wellington that you would receive in any high end restaurant, except for it to work for everyone at home, and come out perfect every time from frozen, we have swapped the beef tenderloin for braised brisket.
Tender braised beef chuck flat wrapped in mushroom duxelle, prosciutto, and a spinach & herb crêpe, all covered in flaky puff pastry, served with a rich demi sauce, with herb & garlic mashed potato.
The Wellington itself will serve four people as it comes, it is recommended to pair with the addition of a salad or green vegetable on the side (i.e. broccolini or Brussel sprouts)
Pictured: 1/4 piece of the Wellington plated
Each meal contains;
- 1 x Beef Wellington (serves two - four people)
- 1 x pack of Beef demi glace
- 4 x 200g packs of Garlic & herb mashed potato
Directions;
Wellington - 10 minutes at 400, and then 1 hour 15 minutes at 350
Mashed Potato - 15m simmering water
Demi - 2 to 3m in simmering water
