Green Street Wellingtons - we take our dry aged beef fillet, season and sear on all edges and leave to marinate in dijon mustard. The fillet is then wrapped in slow cooked saavoury mushroom duxelles and encased in Parma ham. We cover in fresh all butter puff pastry, brush with egg yolk and decorate with hand cut lattice.
A real labour of love & something to grace your table this Christmas!
Green Street Wellingtons - we take our dry aged beef fillet, season and sear on all edges and leave to marinate in dijon mustard. The fillet is then wrapped in slow cooked saavoury mushroom duxelles and encased in Parma ham. We cover in fresh all butter puff pastry, brush with egg yolk and decorate with hand cut lattice.
A real labour of love & something to grace your table this Christmas!
