$75.00 $85.00 You Save 11% ($10.00)
Elevate your date-night in with our 12-hour braised beef short rib wellington. With truffle butter, mushrooms, red wine jus, all wrapped together in a buttery, flaky puffed pastry and served with browned butter mashed potatoes, charred broccoli and glazed carrots, this meal is sure to impress!
Yield: Dinner for 2
Wellington:Beef, salt, pepper, onion, carrot, celery, peppercorns, herbs, tomato paste, mushrooms, shallot, butter, red wine jus, veal stock, puffed pastry (flour, vegetable fats, water, salt, sugar, soy lecithin, turmeric, annatto extract, egg wash, whole egg, and water)
Brown Butter Purée:Agria gold potatoes, butter, heavy cream, salt, and paprika.
Charred Broccoli & Glazed Carrots:broccoli, carrots, honey, herbs, olive oil, salt, and pepper.
Freezer Friendly: N
Wellington:Preheat oven to 350˚F. Remove from the bag while it is still frozen, place on a parchment-lined baking sheet on the middle rack of oven. Bake for 80 - 90 minutes or until temperature reaches 160˚F. Remove from oven and let rest for 5 minutes before serving.
Brown Butter Purée:Preheat oven to 350˚F. Remove lid and cover with foil and place on middle rack of oven. Bake for 25 - 35 minutes or until temperature reaches 160˚F. Remove from oven and serve.
Charred Broccoli & Glazed Carrots:Preheat oven to 350˚F. Remove lid and tent with aluminum foil. Place on a baking sheet on the middle rack of an oven. Bake for 5 – 8 minutes until hot.