Sirloin and Brisket, Truffled Mushroom Duxelle.

Farmyard’s take on a showstopping Beef wellington is the perfect centrepiece for any dinner party or an intimate meal for two. Showcasing our incredible local Swannington dry-aged sirloin, wrapped with sticky pulled brisket, a rich chicken mousse and truffled mushroom duxelle. All encased in beautiful golden puff pastry and individually handcrafted by our talented Farmyard chefs.

Chef recommends serving with Buttered Mash and our Farmyard Garden Greens.

INGREDIENTS

Beef Sirloin (34%), Puff Pastry (Wheat, Milk). Beef Brisket (10%), Beef Stock (Water, Beef Bone, Red Wine (Sulphites), Onion, Carrots, Leeks, Celery, Garlic, Thyme, Rosemary), Chicken & truffle duxelle (Chicken, Chestnut Mushrooms, Cream (Milk), Shallots, Egg, Salt, Garlic, Rapeseed Oil, Sherry Vinegar (Sulphites), Truffle Oil), Crepe (Milk, Egg, Flour (Wheat), Butter (Milk), Salt), Egg, Onion, Carrots, Leeks, Celery, Salt, Dijon Mustard (Sulphites), Black Pepper)

 Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

COOKING INSTRUCTIONS

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 24 hours or until completely thawed. Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove from box and all outer packaging, place onto a lined baking tray and bake for 35 mins, rest at room temperature for 5 mins  (medium-rare). Treat these steps as guidelines, as all appliances vary.

FROM FROZEN

Preheat oven to 220°C / Fan 200°C / Gas Mark 7. Remove from box and all outer packaging, place onto a lined baking tray and bake for 70 mins, rest at room temperature for 5 mins  (medium-rare). Treat these steps as guidelines, as all appliances vary.

Do not reheat. Use within 48 hours of defrosting.