*PRE-ORDER* Beef Wellington

CHRISTMAS PRE-ORDERS ARE NOW OPEN! ORDER BEFORE MONDAY, DEC 15th

NOTE: Jasper & Edmonton orders close Thursday, Dec 11^th at 10am. Cut-off date for all other locations (Calgary, Airdrie, Cochrane and the Bow Valley) will be Monday, December 15^th.

Your orders will be shipped on the following days:

• Jasper & Edmonton: Monday, December 15^th
• Airdrie & Cochrane: Monday, December 22^nd
• Calgary: Monday, December 22^nd or Tuesday, December 23^rd*
• Bow Valley: Wednesday, December 24^th

* Please be aware that a day may be assigned to you should deliveries become too full for a selected day. Priority will be given to orders placed earliest, and we will inform you should your delivery date need to be changed.

If you selected in-store pickup, your order will be ready for collection at our warehouse on either Monday, December 22^nd or Tuesday, December 23^rd, between 10:00 AM and 5:00 PM—depending on the date you selected at checkout. Your order must be collected by Tuesday, December 23^rd 5pm. Please note that due to the high volume of business during the Christmas season, our Deli will not be handling orders made online.

NOTE: We will be closed on December 25^th and December 26^th for the holidays. When pre-orders close on December 15th, regular orders will also be paused until January 9th. Be sure to get your order in before the deadline!

Beef Wellington is a luxurious dish featuring a tender beef tenderloin coated with a layer of mushroom duxelles, all wrapped in puff pastry and baked to perfection. It's often served as an elegant centerpiece for special occasions, known for its rich flavors and impressive presentation.

Approximate weight:

Small (~750gr) - 2 people
Medium (~1.4kg) - 4 people 
Large (~2.5kg) - 8 people

Ingredients: Beef, veal, puff pastry [flour (wheat), vegetable oil shortening (canola oil, modified palm oil, and modified palm kernel oil) water, salt, soya lecithin, sodium propionate, potassium sorbate, artificial flavor, lemon juice powder, artificial color], mushrooms, egg, salt, herbs, spices

Serving/Cooking suggestion: RAW PRODUCT, must be fully cooked. Thaw in the refrigerator for 24 hours. Preheat oven to 375 F. Remove plastic bag and place the meat on a lined baking tray. Bake for approx. 40 minutes (small) 50 minutes (medium), 60 minutes (large) to reach an internal temperature of: 

• 120°F for rare
• 130°F for medium rare - our recommendation!
• 140°F for medium
• 150°F for medium well
• 160°F for well done, not recommended!

Let rest for 10 minutes before carving.

For Valbella cooking tips, click here.

Product comes frozen.