Presentation: Deliver raw and frozen
Weight: 1.4 kg (800 gram beef, rest: spinach/mushroom/pastry dough) plus Homemade Asian Black Pepper Sauce 150ml (separate pouch)
Serving: 5 to 6 persons
Ingredients: New Zealand Beef tenderloin (pre-seared), spinach, mushroom, onion, milk, flour, butter, herbs, salt, pepper and olive oil.
Pastry: UPGRAIN® pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, 0 preservatives and are 100% natural.
Store: Frozen at -12℃ to -18℃
Shelf life: 1 year frozen (from production)
- Thaw the Beef Wellington 1 Hour prior
- Bake in preheated fan oven 220°C for 30 minutes
- Then keep baking 180°C for 10 minutes (rare to medium rare).*
- Must let to rest for 15 minutes before serving
- Serve with black truffle sauce (truffle sauce need to boil on top of stove, whisk while reheating. Once bubbling, then serve with beef wellington).
*Remarks: the cooking instructions is based on fan oven. if use electric fan oven, can baked for another 5 minutes for both temperatures respectively. DO NOT ADD ANY VEGETABLE GARNISHES, as this will generate moistures to the baking process and will affect the quality of the pastry, whole wellington will be become soggy.
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