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Michel Roux's Beef Wellington Set Menu for 8Typical weight 7.93kg

Name: Michel Roux's Beef Wellington Set Menu for 8
Brand: Waitrose Ltd
Price: 275 GBP
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£275.00£34.68/kg

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Brought to you by Dishpatch. A luxury feast for eight from the master of French fine dining, Michel Roux. This decadent set menu starts with a rich Champagne and saffron soup, complete with juicy scallops. For main, a Dijon-brushed British beef fillet is wrapped in chestnut mushroom duxelles and rolled in Savoy cabbage leaves, sealing in the juices to guarantee a crisp all-butter puff pastry crust. Slice at the table and serve with Michel's flavourful red wine jus. On the side, celeriac and potato dauphinoise, thinly sliced and densely layered with cream and Parmesan, heritage carrots and chestnuts glazed in confit garlic brown butter.

Michel Roux's set menu contains:

Champagne and saffron soup with poached scallop
Beef Wellington with red wine jus
Heritage carrots and chestnuts with confit garlic & sage butter
Celeriac dauphinoise

Enjoy by 26th December.

Waitrose own label

Ingredients

1Beef Wellington & Red Wine Jus

INGREDIENTS: British Beef fillet (33%), red wine jus (21%) (veal stock (water, beef bones, beef bone marrow, veal bones, carrot, onion, leek, celery, parsley, thyme, garlic, black peppercorns, bay leaves), red wine (contains sulphites), ruby port (contains sulphites), carrot, onion, celery, chestnut mushrooms, rapeseed oil, garlic, parsley, salt, thyme, rosemary, black peppercorns, bay leaves), chestnut mushrooms, button mushrooms, steamed savoy cabbage, wheat flour, water, pasteurised free range egg, vegetable oil (rapeseed, palm), salt, wheat starch, concentrated lemon juice, alcohol, banana shallot, wheat gluten, Dijon Mustard (water, mustard seeds, spirit vinegar, salt, preservative (sodium metabisulphite)), unsalted butter (milk), concentrates (carrot, apple, lemon), yeast, flavouring (contains milk), preservative (calcium propionate, sorbic acid), sunflower oil, concentrated butter (milk), garlic, lactic acid, emulsifier (soya lecithin), black peppercorns.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: crustaceans, molluscs, fish, peanuts, nuts, may contain other nuts and sesame.

2Champagne & Saffron Soup and Scallops

INGREDIENTS: Fish stock (water, fish bones, onion, fennel, celery, leek, parsley, garlic, thyme, fennel seeds, white peppercorns, bay leaves), double cream (milk), king scallops (Pecten maximus) (molluscs) (15%), carrot, Champagne (contains sulphites) (9%), fennel, banana shallot, unsalted butter (milk), celery, salt, saffron.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: cereals containing gluten, egg, crustaceans, peanuts, soya, nuts, may contain other nuts, mustard and sesame.

3Celeriac Dauphinoise

INGREDIENTS: Potato (54%), celeriac (29%), whole milk, double cream (milk), Grana Padano cheese (milk) (9%) (cow's milk, preservative (egg lysozyme)), salt, garlic, cracked black pepper, unsalted butter (milk).

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: cereals containing gluten, crustaceans, molluscs, fish, peanuts, soya, nuts, may contain other nuts, mustard and sesame.

4Carrots, Chestnuts & Brown Butter

INGREDIENTS: Yellow carrots (43%), orange carrots (43%), cooked chestnuts (13%), unsalted butter (milk), garlic, salt, sage, thyme, cracked black pepper.

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain: cereals containing gluten, egg, crustaceans, molluscs, fish, peanuts, soya, nuts, may contain other nuts, celery, mustard and sesa

Allergy advice

This product may contain Fish, Fish Oil or Derivatives
This product may contain Sesame Seeds, Sesame Oil or Derivatives
This product may contain Peanuts, Peanut Oil or Derivatives
This product may contain Other Nuts, Nut Oils or derivatives
This product may contain Nuts, Nut Oils or Derivatives
This product may contain Egg and Egg products
This product may contain Mustard, Mustard Oil or Derivatives
This product may contain Soya, Unrefined soya oil or Derivatives
This product may contain cereals containing Gluten
This product may contain Celery or Celeriac
This product may contain Molluscs
This product may contain Crustaceans

Additives

This product contains Alcohol >= 1.2% abv

Nutrition

Product Details

Origin Information

Packed In: United Kingdom

Hob

From Chilled

Red Wine Jus. Empty contents into a saucepan. Bring to a simmer over a medium heat stirring occasionally. Reduce to a low heat and simmer for 1 minute. Do not allow to boil. Serve immediately. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. Champagne & Saffron Soup and Scallops. Remove scallops from the bag, pat dry with a paper towel and season with salt on both sides. Wash hands after handling. Empty soup into a saucepan. Preheat 1 tbsp. (15ml) of oil in a frying pan. Bring soup to a simmer over a medium heat, stirring occasionally. Simmer for 3 minutes. Do not allow to boil. While the soup is cooking, place scallops in the pan. Cook for 3 minutes on a high heat, turning halfway. Divide soup between serving bowls and place a scallop into each. Serve immediately. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only.

Oven cook

From Chilled

Beef Wellington. Preheat oven to 220°C, Fan 200°C. Remove from the fridge 10 minutes before cooking. Remove all packaging. Place product onto a sheet of baking paper and onto a pre-heated baking tray in the centre of the oven. Cook for 50 minutes. Allow to rest for 10 minutes. Using a serrated bread knife, slice 2cm off each end of the wellington. Slice into 8 pieces and season with salt. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. Celeriac Dauphinoise. Preheat oven to 220°C, Fan 200°C. Remove the product from the fridge 10 minutes before cooking. Remove outer packaging, but keep in the bamboo tray. Place the bamboo tray on a baking tray in the centre of the oven. Cook for 40 minutes. Stand for 2 minutes before serving. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary, this is a guide only. Carrots, Chestnuts & Brown Butter. Preheat oven to 220°C, Fan 200°C. Remove all packaging. Empty the carrots with the confit garlic, sage & chestnut butter into an ovenproof dish. Place in the centre of the oven. Cook for 30 minutes, stir halfway through cooking. Allow to stand for 2 minutes. Check food is piping hot. Do not reheat once cooled. All cooking appliances vary. This is a guide only. (Time 50 minutes, Fan: 200, Gas: Gas Mark 220)

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Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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