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Beef Wellington Christmas Dinner

Lara Battigelli shares her hassle-free take on a roast dinner with this delicious Irish Hereford Prime Beef Wellington. The perfect alternative to a traditional Christmas dinner, ready in just 40 minutes.

  • Serves: 4

Ingredients

For the Beef Wellington

  • 1 x SuperValu Signature Tastes Irish Hereford Prime Beef Wellington (Tender sirloin on a bed of rich mushroom duxelle, wrapped in crispy puff pastry)

Braised Red Cabbage (Serves 4-6)

  • 1 sliced red cabbage
  • 1 tbsp butter
  • 1 sliced red onion
  • 3 minced garlic cloves
  • 1 sliced apple
  • 3 tbsp brown sugar
  • Splash of water
  • 1 cinnamon stick
  • 1 star anise
  • Optional: 3 tbsp balsamic vinegar

Roast Potatoes (Serves 4)

  • 1kg Maris Piper potatoes, peeled and halved
  • Salt
  • Aromat seasoning
  • Goose fat
  • 1 tbsp flour

Maple Brussels Sprouts (Serves 4)

  • 250g sprouts
  • 125g diced pancetta
  • 1 garlic clove
  • 3 tbsp maple syrup
  • 2 tbsp balsamic glaze
  • Salt & pepper

Method

  1. Braised Red Cabbage: Sweat the onion and apple in butter until softened. Add the remaining ingredients and simmer for 1-2 hours, stirring occasionally.
  2. Roast Potatoes: Preheat oven to 200°C. Parboil potatoes for 8 minutes until fork-tender. Heat goose fat in a roasting tray in the oven. Drain potatoes, season with salt, Aromat, and flour, and shake in a pot to fluff. Carefully place potatoes into the hot fat, toss to coat, and roast for 45 minutes, turning every 10-15 minutes for crispiness.
  3. Maple Brussels Sprouts: Trim the sprouts, removing ends and rough outer leaves, and halve the larger ones. Combine sprouts, pancetta, garlic, maple syrup, balsamic glaze, salt, and pepper on a baking tray. Roast for 30-40 minutes until caramelised.
  4. Cook the Irish Hereford Prime Beef Wellington as per package instructions (typically 40 minutes at 200°C).
  5. Plate with your braised red cabbage, roast potatoes, and maple Brussels sprouts for a show-stopping meal.
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