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Signature Beef Wellington with Mushroom (1.2kg)

Signature Beef Wellington with Mushroom (1.2kg)

Regular price $144.50 SGD
Regular price Sale price $144.50 SGD
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Signature Beef Wellington, pre-seared Beef tenderloin cover with creamed mushroom and spinach, wrapped with pate en croute pastry dough. Easy to bake and ready to serve with the Black Truffle sauce (separate purchase). Chef Julien Bompard’s hand curated Beef Wellington with Upgrain 1/2 pastry dough probably the most unique & best in the town! Delivery frozen, Please click video link for reheating instruction.

 

Product Information

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: 1.2 to 1.3 kg (800 gram beef, rest: spinach/mushroom/pastry dough)  + 150 ml Black Truffle Sauce. 

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: 1 year frozen (from production)

Pastry: UPGRAINÂź pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, 0 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.

Reheating Instruction

Cooking Demo (Please Click Here): 

Require to thaw for 30 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" (symbol see reference). 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 baking tray, let it defrost for 30 minutes at room temperature.
  2. Bake in preheated fan oven 220°C for 35 to 40 minutes
  3. Then keep baking 180°C for 10 minutes (rare to medium rare).* another 8 to 10 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. Ideally cut up to 6 portions. Otherwise it gets crumbled.

* 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. 

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