Valentine Beef Wellington
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Please be aware, whilst we use gluten free pastry, this has been made in the same kitchen as all our other wellingtons.British Beef
3 Star GOLD Great Taste Award
The Valentine Beef Wellington from Parson's Nose is the ultimate show piece for any dinner table and is the only 3* award winning Wellington in the UK. It is also quite romantic.
Our chefs make it to order and it is based on a combination of the very best recipe ideas from the top London chefs that we work with.
The result is... well, we think is the very best Wellington you will ever taste.
The Valentine Wellington comes in 2 sizes; (small) 700g and (large) 1.4KG weighs approximately 700g, which is easily enough for 2 people and the 1.4KG will feed 4/6 people.
There is a Gluten Free option in the pull down menu. Please be aware, whilst we use gluten free pastry, this has been made in the same kitchen as all our other wellingtons.
You can even get your hands on a non valentine Beef Wellington here.
To completely finish the dish off, we strongly recommend the Red Wine Sauce... amazing!
Full cooking instructions come with every Wellington.
Allergens are stated in BOLD CAPITALS
Beef Fillet (53%), Mushroom Duxelle (24%) (Mushrooms, Shallots, Unsalted Butter (MILK), Brandy, Mushroom Powder, Thyme, Salt, Black Pepper), Puff Pastry (WHEATflour, concentrated butter (MILK), vegetable oils (palm, rapeseed), water, WHEAT starch, concentrated lemon juice, salt, alcohol, WHEAT gluten, fruit and vegetable concentrates (carrot, apple, lemon), inactivated yeast, natural flavouring (contains MILK)), Prosciutto (pork, salt), Black Pepper, Salt. Gluten Free Beef Fillet (53%), Mushroom Duxelle (24%) (Mushrooms, Shallots, Unsalted Butter (MILK), Brandy, Mushroom Powder, Thyme, Salt, Black Pepper), Puff Pastry (Water, corn starch, vegetable oils and fat (palm, rapeseed), rice flour, pea flour, vegetable fibre (potatoes, rice, pea, plantain, psyllium), thickener (xanthan gum, hydroxypropyl methylcellulose), alcohol, salt, buckwheat flour, natural flavouring, flour treatment agent (transglutaminase), acidity regulator (citric acid)). , Prosciutto (pork, salt), Black Pepper, Salt. Red Wine Jus Red wine jus (Reduced Beef Stock (water, beef bones (46%), onion, carrot, leek, garlic, thyme, rosemary, black pepper, bay leaf), red wine (17% (Paritally De-Alcoholised Red Wine (85%), Water, Salt, Antioxidant (ascorbic acid), preservative (sulphur dioxide (SULPHITES), potassium sorbate), acidity regulator (metatartaric acid).), tomato paste, red wine vinegar, brown sugar, salt), onion, carrot, garlic.
- Make sure Beef Wellington is at room temperature before cooking.
- Pre heat oven to 190°C (at least 20 minutes before putting the Beef Wellington in the oven).
- Wash the Beef Wellington with a beaten egg yolk.
- Place the Beef Wellington onto greaseproof paper in a shallow baking tray and put into the oven on the centre shelf. If possible nothing else should be in the oven.
- For medium rare cook for 30 minutes (700g) or 40 minutes (1.4kg) until the pastry is golden brown. For medium add an extra 5 minutes for each.
- Remove from the oven and place the Beef Wellington onto a wire cooling rack.
- Rest for 15 minutes. Don't worry - the Beef Wellington will stay hot and this stage is important as it relaxes the meat and holds in juices.
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