Presentation: Deliver raw and frozen

Ingredients: New Zealand Beef tenderloin (pre-cooked via sous vide, may appear reddish even after fully baked), spinach,  mushroom, onion, milk, flour, butter, herbs, salt, pepper and olive oil. 

Weight: 14 kg (800 gram beef, rest: spinach/mushroom/pastry dough)  

Size: approximately 30cm by length per piece (it fits well in any household conventional oven) with FAN function (see photo).

Serving:  5 to 6 persons (recommended to portion cut not more than 6 portions) 

Store: Frozen at -12℃ to -18℃ 

Shelf life: 6 months  frozen (from production)

Pastry: Half Carb pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, zero preservatives and are 100% natural.

Manufactured on equipment that also processes: poultry, lamb, beef, pork,  milk, egg, tree nuts, sulphur dioxide, peanuts, wheat, soybean, celery, mustard, sesame, lupin.

Cooking Demo (Please Click Here): 

Require to thaw for 35 minutes at room temperature, and do not exceed more than 35 minutes, it is meant to be baked semi-frozen. Use of conventional oven "FAN"  In the video Chef Julien may have verbally highlighted thaw to an hour (it is based on aircon room).

1. Remove the wellington from the packaging, place it on a shallow type baking tray (no need aluminium foil)
2. Bake in preheated fan oven 220°C for 40 minutes (based on video it said 30 minutes due to commercial’s fan oven is different from household oven.)
3. Then keep baking 180°C for 10 to 15 minutes (rare to medium rare).* another 5 minutes would give medium doneness.
4. Must let it REST for 15 minutes before serving
5. Serve with black truffle sauce (truffle sauce need to boil on top of stove, whisk while reheating. Once bubbling, then serve with beef wellington).
6. The video also show you how to portion cut the Beef Wellington. Use of bread-knife is recommended for portion cut.  Ideally cut up to 6 portions. Otherwise it gets crumbled.
7. Recommend to serve with black truffle sauce or red wine sauce or black pepper sauce. Bring sauce to boil & whisk while reheating, once bubbling, add a knob of butter, then serve.

DO NOT ADD ANY VEGETABLE GARNISHES while baking, as this will generate moistures to the baking process and will affect the quality of the pastry, whole wellington will be become soggy. 

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