The hard work has been done by us, so cooking is simple. We have already sousvide the beef inside so all you’re really doing is cooking the pastry and warming the center.
1x Sloane's Beef Wellington
1 Egg, beaten
- Preheat the oven to 180°c and place the Wellington into the center of the oven on a baking tray. Your Wellington comes on a square of baking parchment and its best to leave it on, as this can easily be removed after cooking. Brush the Wellington with the egg and place in the oven.
- The Wellington will take about 30 minutes depending on your oven, but once the pastry is crisp and golden, the Wellington will be at its best (Medium-Rare), if you prefer it cooked a little more it can be left a further 5-10 minutes so it come out medium. We don’t recommend cooking a Wellington further than this.
- Let the Wellington rest for 10 minutes and then slice using a serrated knife.
- Whilst resting, gently reheat the pot of Red Wine Jus. Our jus is made from a beef stock reduction, so can be quite strong. We recommend tasting the sauce and adding a little water (or extra red wine) to taste.
For our Beef stock/ Broth we simmer roasted beef bones for 24 hours to produce a flavorsome stock, which is then reduced for added richness and body.