Beef Wellington for 2

*PLEASE NOTE* This item requires 72 hours notice for delivery as it is prepared in the farm shop by our butchers and chefs. When choosing this item, please checkout 72 hours prior to your chosen delivery date. 

This seasonal item is only available to pre-order for collection or delivery between 12/02/2024 to 18/02/2024 (exclusions apply)

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

This beautifully lean and tender cut of beef comes from a muscle that does very little exercise during the animal’s lifetime. A little bit of luxury, it definitely deserves centre stage on your table.

For best results, take the Wellington out of the fridge 30 minutes before cooking. Preheat oven to 180°C (Gas Mark 4) and place a baking tray on the middle shelf of the oven. Carefully place baking paper on the preheated baking tray, then put the Wellington on the paper and brush lightly with a beaten egg yolk.  Cook for 15 minutes then place a meat thermometer into the centre of the wellington. Egg wash again for a nice golden finish then continue cooking until the meat reaches 35°C. Remove from oven and then allow the Wellington to rest until the beef reaches 54°C (the meat continues to cook when resting). For best results, cut about 2cm off each end, then carve and serve immediately.