Tender ~ dry aged ~ grass fed
Our beef is all grass fed on lush Suffolk pasture, we the dry age the fillet for a minimum of 4-5 weeks. The fillet is the most underused muscle in the beef carcase, therefore extremely tender. To make our own Classic beef wellington, we take the an 800g section of the fillet and sear in a pan of butter, to caramelise and add a thin layer of English mustard, this is coated in seasoned local field mushrooms and wrapped in thin parma ham then encased in puff pastry.
Ready for you to put in the oven at 170 degrees (fan) for 25-30 mins rare or 30-35mins medium rare.
Our Classic beef wellington feeds four adults.