Presentation: Deliver raw and frozen with a sous-vide pouch of sauce
Weight: 1.4 kg + 150 ml Black Truffle Sauce
Serving: up to 6 persons
Ingredients: Beef tenderloin (pre-seared) mushroom duxelle (king oyster mushroom, onion, garlic, creamed spinach, milk, flour salt, white pepper, white sauce).
Store: Frozen at -12℃ to -18℃
Shelf live: 1 year frozen (from production)
In oven (Require to thaw for 20 minutes prior to oven bake)
- Place the beef Wellington on baking tray
- Thaw for 20 minutes at room temperature
- Bake in preheated oven 240°c for 30 minutes (medium rare doneness)
- Then keep baking 180°c for 10 minutes
- Must let to rest for 5 minutes then serve immediately with black truffle sauce.
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
*Photos are for illustration only. Garnishes, decoration, tableware are not included
Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore.
Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting.
Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences.
You can follow him on youtube or instagram: @Chefjulienbompard