Individual Beef Wellingtons

FLAVOR PROFILE

• Succulent beef tenderloin, cremini mushrooms, herbs, shallots, puff pastry

WHY WE LOVE IT

• Created to celebrate the first Duke of Wellington (whose favorite dish was pastry filled with beef, mushrooms, Madeira wine and pâté), beef Wellington is a decadent, delicious and showstopping entrée. Our premade individual-size versions make it easy to serve the special-occasion feast without all the work. Handcrafted by artisan chefs, they feature succulent beef tenderloin that's roasted to medium-rare perfection, layered with cremini mushroom duxelles, herbs and shallots, and wrapped in latticed puff pastry. Prep is simple – just heat and enjoy.
• A Williams Sonoma exclusive.

NET WEIGHT

• 1 lb. 3.34 oz./548g total.
• Set of 4 (serves 4).
• Set of 8 (serves 8).
• Shipped frozen.
• Crafted in the USA.

RECEIVING INSTRUCTIONS

• Beef Wellingtons ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
• Upon receipt, store unopened in refrigerator for up to 3 days or in freezer for up to 1 year.

THAWING INSTRUCTIONS

• For best results, thaw in refrigerator overnight before cooking.

PREPARATION INSTRUCTIONS

From Thawed

• Place baking sheet on middle rack of oven and preheat to 425°F (215°C).
• Once oven reaches temperature, remove baking sheet using potholder or mitt, and grease sheet evenly with high-smoke-point oil such as canola oil, grapeseed oil or vegetable oil. Use caution – baking sheet will be hot.
• Place thawed beef Wellingtons on baking sheet and transfer to oven.
• Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 15–20 minutes for medium-rare center.
• Remove from oven, cover with foil and allow to rest for 15–20 minutes before slicing.
• Slice with sharp, smooth-edged knife or serrated bread knife.

From Frozen

• Place baking sheet on middle rack of oven and preheat to 400°F (200°C).
• Once oven reaches temperature, remove baking sheet using potholder or mitt, and grease sheet evenly with high-smoke-point oil such as canola oil, grapeseed oil or vegetable oil. Use caution – baking sheet will be hot.
• Place frozen beef Wellingtons on baking sheet and transfer to oven.
• Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 40 minutes for medium-rare center.
• Note: When cooking from frozen, do not open oven during cooking, as heat will escape.
• Remove from oven, cover with foil and allow to rest for 15–20 minutes before slicing.
• Slice with sharp, smooth-edged knife or serrated bread knife.

• Beef, puff pastry (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], margarine [palm oil, palm kernel oil, soybean oil, water, salt, mono- and diglycerides, polyglycerol esters of fatty acids, soy lecithin, natural flavor, citric acid, vitamin A palmitate, beta-carotene (color)], water, 2% or less of: monocalcium phosphate, salt, yellow corn blend [wheat starch, annatto, turmeric]), eggs, cremini mushrooms, Dijon mustard (distilled vinegar, water, mustard seed, sea salt, citric acid, turmeric, spices), garlic, shallots, rosemary, thyme, black pepper, butter (pasteurized cream, natural flavorings), salt, bleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid).
• Contains wheat/gluten, dairy, eggs, soy, mustard.
• This product is prepared and packaged using machines that may come in contact with tree nuts (hazelnuts).