Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Here at Grasmere Farm we have two chefs, both named Simon. Simon in our Farmhouse Kitchen makes the Pâté which goes into each Beef Wellington. Simon in our butchers’ shop assembles the Wellingtons. Our homemade Pâté is blended with herby mushrooms and we use only the best centre piece fillets in our Luxury Beef Wellingtons. The fillet inside weighs a minimum of 500g and will comfortably feed two to three people.
How to cook Luxury Beef Wellington
Cook from room temperature. Egg/Milk wash the pastry first. Cook in a tray in centre of oven at 180°C, Gas Mark 4 for 30-35 minutes for medium. As ever, probing the meat to get an accurate temperature is best. Allow to rest before serving.
Allergens: WHEAT, MILK, EGG.