Scottish Beef Wellington, port wine & thyme jus

Grass-fed British beef fillet matured for up to 28 days and mushroom duxelles in a puff pastry.

Wellington frozen, ready to cook

Individual- serves 1

Sharing- serves 4

(Contains gluten, egg, dairy, trace of nuts)

All food is prepared in kitchens where nuts, peanuts, mustard, soya, celery, fish, sulphates & gluten are also used.

Cooking guidelines (Sharing size) from defrosted: defrost minimum 24 hours in the fridge.

Carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 20 minutes.

Preheat oven to 210°C / fan 200°C / gas 6 along with a baking tray. Brush pastry with beaten egg yolk.

Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:

Rare: 30-33 minutes
Medium: 40-43 minutes
Well done: 50-53 minutes

Remove from the oven and rest for 10 minutes before serving.

To serve, carefully lift the Wellington from the baking paper and slice into 1½ - 2cm slices.

Cooking appliances vary in performance, these are guidelines only.

Place jus in a saucepan and simmer on medium heat until piping hot