Pork fillet, pork sausage meat (GLUTEN), onions, mushrooms, tarragon, garlic granules, rusk (GLUTEN), Bramley apples, sugar, puff pastry - (wheat flour (GLUTEN), salt, butter (MILK), EGG yolk, celeriac, leeks, celery, butter (MILK), salt, garlic granules, vegetable stock - (Salt, Palm Oil, Potato Starch, Milk Sugar, Sugar, Yeast Extract, Dried Vegetables (5%) [Celery Powder, Carrot, Onion Powder, Onion, Leek, Rice Flour, Spinach Powder], Dried Parsley, Flavouring, Turmeric Powder, Celery Seed, Colour (Plain Caramel), Garlic Powder), cream (MILK), Marsala wine, Dijon MUSTARD, natural pork stock, thickening powder - (wheat flour (gluten), modified maize starch, salt, flavourings (with barley & wheat (gluten), flavour enhancer (monosodium glutamate), maltodextrin, colour (ammonia caramel), sugar, sunflower oil, onion, citric acid, sage, basil, bay leaf). (allergens highlighted)
Pork Fillet Wellington
Char-grilled pork fillet wrapped in caramelised onion, mushroom & tarragon pork sausage meat, encased in butter puff pastry, with celeriac purée, and a Marsala wine, Dijon mustard & tarragon cream sauce.
Please note this dish is from our 'Frozen Range' so it will arrive with you frozen, for you to defrost thoroughly before cooking, or to pop straight into your own freezer to defrost and enjoy at a later date. If you would like it defrosted before collection/delivery, please make a note in the checkout page.
Defrost all elements thoroughly before use. Preheat oven to 190 deg. C (fan assisted), remove from container and place directly onto a baking sheet (keeping on its greaseproof paper) and bake for approx. 20 minutes until golden brown, leave to rest for 5 minutes.
Sauce & purée – remove lids and microwave on full power for 1-2 minutes until piping hot / For conventional hob – pour contents of both into small pans and heat over a medium heat until bubbling hot.
To plate – using a sharp knife, remove both pastry ends of the wellington, and carve the wellington in half. Spoon the celeriac purée to one side of your serving plate, using the back of the spoon, “swoosh” across the centre of the plate. Place the carved wellington on top of the purée, then drizzle the sauce around the outside of the wellington (reference to the website photograph for presentation idea!).
Store in freezer at -18 deg C or below, use within one month, defrost thoroughly before use and follow instructions, or refrigerate and use within 3 days.
GLUTEN, MILK, EGG, MUSTARD, CELERY