To serve: Remove all packaging, place on lightly greased or lined baking tray and bring to room temperature. Pre-heat the oven to 210°C (190°C fan), gas mark 7. Place in the top of the oven and bake for 30-35 minutes. Use probe provided to check temperature of thickest part of the Wellington. For a medium-rare finish we recommend removing from the oven when the meat has reached 51°C and pastry is golden brown. Allow to rest for 10-15 minutes before serving.

Due to variations in cooking appliances and the natural product these cooking instructions are a guideline only to achieve our recommended finish.

Ingredients: Beef (68%), Mushrooms, Garlic, Crepe (Wheat Flour, Egg, Milk (Dairy)), Mixed Herbs. Pastry (Wheat Flour, Butter, Milk (Dairy)), Salt, Pepper.
For allergens, see ingredients in BOLD.

Produced in a kitchen that handles celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya, sulphites.

Use by: 4 days from collection when kept unopened and refrigerated.