Large Beef Wellington, Serves 4

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 version makes it easy to serve the special-occasion feast without all the work. Handcrafted by artisan chefs, it features 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

• 2 lb. 6 oz./1.1kg (4 servings).
• Shipped frozen.
• Crafted in the USA.

RECEIVING INSTRUCTIONS

• Beef Wellington ships 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 350°F (175°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 Wellington on baking sheet and transfer to oven.
• Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 40–50 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 Wellington on baking sheet and transfer to oven.
• Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 60 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, cremini mushrooms, 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]), shallots, eggs, butter (pasteurized cream, natural flavorings), garlic, rosemary, Dijon mustard (distilled vinegar, water, mustard seed, sea salt, citric acid, turmeric, spices), salt, black pepper, thyme.
• Contains dairy, eggs, wheat/gluten, soy, mustard.
• This product is prepared and packaged using machines that may come in contact with tree nuts (hazelnuts).