Description DescriptionThe centre cut of a dry-aged fillet, prepared as an even barrel-shaped joint. Exceptionally tender, lean and consistent, making it the perfect choice for a showstopping Beef Wellington or roasting whole. Each barrel weighs approximately 800g. Portion Guide 800g barrel – serves 3–4 people Cooking Guide Remove from the fridge 30–40 minutes before cooking. For roasting: sear all sides, then roast at 200°C (180°C fan) for 20–25 minutes for medium rare (internal temp 50–52°C). Rest for at least 15 minutes before slicing. Recipe Idea: Classic Beef Wellington Ingredients (serves 4) 800g Fillet Barrel 2 tbsp oil 250g chestnut mushrooms 2 shallots 2 garlic cloves 2 tbsp Butter 1 TSP thyme leaves 8 slices Parma ham 2 tbsp English Mustard 500g puff pastry 2 Egg yolks Method Season the fillet, sear on all sides for 2–3 minutes, then brush with Mustard. Set aside to cool. Finely chop mushrooms, shallots and garlic. Cook in Butter with thyme until dry. This is your duxelles. Lay Parma ham slices overlapping on clingfilm, spread the duxelles over the ham, then place the fillet on top. Roll tightly into a log, wrap, and chill for 30 minutes. Roll out pastry. Remove clingfilm, place the wrapped fillet onto the pastry, and encase fully, sealing the edges. Brush with Egg yolk, chill again for 20 minutes. Preheat oven to 200°C (180°C fan). Bake for 25–30 minutes until the pastry is golden and the internal temp is 50–52°C for medium rare. Rest for 10 minutes before slicing thickly. Serving suggestion: Serve with roasted seasonal vegetables and a rich red wine jus.
