Beef Wellington Log

*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.

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 and brush with egg yolk. Preheat oven to 180ºC / fan 160ºC with a baking tray on the middle shelf of the oven. Place the Beef wellington on baking paper onto the preheated baking tray. Cook for 45 minutes (rare) - 60 minutes (well done), take out 10 minutes before to egg wash again for a nice golden finish. The pastry will be golden brown, and the beef joint cooked through. Allow the wellington to rest for 10 minutes before carving. For best results, cut both ends off (2cm). Carve and serve immediately.