Today Gourmet Foods of NC - Beef Wellington This elegant entrée starts with the classic Wellington recipe. We combine USDA Choice tenderloin medallions and mushroom duxelles (button mushrooms, Parmesan cheese, white wine, heavy cream, and shallots) and hand roll them in premium flaky puff pastry. When you bite into the Beef Wellington, you will be amazed at the flavor explosion in your mouth. We start with tender cuts of our exceptional filet mignon, then add duck and goose liver pate accented with delicate black truffles and our mushroom duxelles. This fantastic mixture is wrapped in a golden puff pastry, ready to cook. The filet mignon is perfectly cooked, and the duck and goose liver pate adds a simply unparalleled richness. The black truffles add a hint of luxury, while the mushroom duxelles add the perfect depth to the dish. A natural centerpiece, the Today Gourmet Beef Wellington is a superb, oven-ready dinner. This show-stopping dish promises a spectacular meal that’s as festive as the season itself—and best of all, you can take all the credit! The celebration is special, so your menu should match the mood. Make this center-cut filet mignon beef Wellington the centerpiece of your table and the conversation. Covered with savory mushroom duxelles and wrapped in tender puff pastry, it's sure to make the meal and the moment memorable. KEY FEATURES Beef Wellington is a classic English dish that typically consists of beef tenderloin coated with pâté, a spreadable liver dish, and duxelles, a French cooking mixture usually consisting of finely diced mushrooms, herbs, and often wine cooked down to form a paste-like spread.At the heart of the classic Beef Wellington lies a center-cut beef tenderloin. This is typically seared to lock in juices and brushed with mustard for an added tangy dimension. The beef is then covered with a rich layer of minced mushrooms, also known as duxelles, slowly cooked with other ingredients like shallots and garlic. Finally, this entire bundle is carefully enveloped in a thin, crisp layer of puff pastry, which turns golden and flaky when baked.Flash FrozenIndividually Vacuum SealedShips in a cooler with dry ice and/or gel packs. PREPARATION INSTRUCTIONS Two similar cooking options are provided. We believe using a wire rack and slightly higher temperature than the directions from the manufacturer deliver a better result. Do not thaw the Wellington - straight from the freezer to the oven. Note: you would be surprised how many people forget to remove the freezer wrap from the Wellington before putting it in the oven. Burnt, melted plastic detracts from the result.Manufacturer Instructions. Preheat the oven to 400. Line a baking sheet with parchment paper or aluminum foil. Remove the pastry from the pouch, place it on the sheet pan, and place the pan in the center rack of the oven. Bake for 25-30 minutes until the pastry is golden brown and the internal temperature reaches 145 degrees. Remove from the oven and allow it to cool for 2 minutes before serving. Today Gourmet directions for a more crisp crust. The product photos were taken from our own home kitchen using this method. Preheat oven to 425 – use the convection feature if you have it. Line a baking sheet with parchment paper or aluminum foil to catch juices. Put a wire rack on top of the baking sheet and insert it into the center rack of the oven. Using a wire rack will allow juices to drop during heating, resulting in a more crisp exterior, but it is not required. Optional: Remove butter from the refrigerator – approximately 1-2 teaspoons per Wellington (to taste preference). When the oven is at temperature, remove the Wellington pastry from the freezer and remove the wrapping covering the Wellington. Place Wellington on a preheated wire rack (or sheet) and return to the center of the oven. Check Wellington at 25 minutes – use a meat thermometer if you wish – but the crust is a good indicator. Slightly darkening but not starting to burn. Remove from oven. Using a fork or spoon, immediately melt <2 teaspoons of butter on each Wellington by rubbing the butter on the top of each Wellington (Alternately, melt the butter and use a pastry brush to rub a little butter on the top of each Wellington immediately after you remove the Wellington from the oven). Let rest for 3-5 minutes. Serve. If possible, test cook a single Wellington to confirm your oven temperature and preferred doneness. To accent the plate, serve with colorful vegetables such as peas, green beans, or carrots. Potatoes are an excellent flavor match and the same color.