Beef Wellington Log

*PLEASE NOTE* This seasonal item is only available to pre_order for collection or delivery between 01/12/2022 to 24/12/2022 (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 individual Wellingtons, first sear the steaks in hot oil until browned all over, then let them cool and rest while you prepare the mushroom paté to your chosen recipe. Preheat the oven to 220°C/gas mark 7, and roll out a sheet of puff pastry. Coat each steak in the paté, then place on the pastry, lifting the pastry over the meat to encase it. Use beaten egg to seal the join, pressing it down with a fork, and use the remainder of the egg to brush all over the pastry. Put the Wellington in the hot oven for 25_30 minutes, then remove from the heat and allow to rest for another 10 minutes before serving.