A true showstopper for the Christmas table.
Made with tender O’Connor grass fed beef from the pristine Gippsland region of Victoria, this Wellington brings together the best of Australian produce and timeless technique.
Each eye fillet is wrapped in a rich duxelles of mushrooms and herbs, layered with prosciutto, and encased in golden, buttery puff pastry.
Expertly prepared by our chefs, it bakes to perfection with crisp pastry, juicy beef, and savoury depth in every bite.
A centrepiece that is as impressive as it is delicious.
Serves 4
INGREDIENTS:
- 1 Vic's Beef Wellington
- 1 egg
PREP TIME:
15 minutes
COOKING TIME:
35 minutes
REST TIME:
10 minutes
COOKING INSTRUCTIONS:
- Remove the wellington from the fridge 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven to 220°C (fan forced).
- Whisk the egg in a bowl until egg white and egg yolk are mixed evenly.
- Place the wellington on a baking tray lined with baking paper and brush over the outside of the pastry carefully and evenly with the egg wash. You do not need to use all the egg mixture. An even coating is all that is required.
- Place in oven (position your oven racks so the wellington sits in the centre of the oven).
- This wellington is best served medium-rare – the internal temperature will read 52°C on a meat thermometer. The pastry will be golden brown.
- Cooking time is roughly 35 minutes.
- Set aside and rest for 10 minutes.
- Thickly slice to serve.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.