Beef Bourguignon & Wellington Bundle

Beef Bourguignon & Beef Wellington Bundle | RWA Grass-Fed Canadian Angus Beef

These are two of French cooking’s great beef dishes, both made at Beretta Kitchen and both ready from your freezer. The bundle pairs a 2 lb slow-braised beef bourguignon with a 500g beef tenderloin Wellington. Each is made with RWA grass-fed Canadian Angus beef raised without antibiotics, hormones, or steroids.

The bourguignon is a braise that normally takes hours, and here it reheats in 15 minutes. The Wellington is a centrepiece that normally takes a professional kitchen, and here it goes straight from freezer to oven. One is for a weeknight and one is for an occasion, and neither needs any prep.

What’s in the Bundle

• 1 × Beef Bourguignon, 2 lbs (serves 2)
• 1 × RWA Beef Wellington, 500g (serves 1–2)

Beef Bourguignon
This is the classic Burgundy braise. Grass-fed Canadian Angus beef is slow-cooked in red wine and rich beef stock with button and porcini mushrooms, fresh thyme, and rosemary. It cooks until the beef is fork-tender and the sauce is deep and glossy.

Ingredients: Beef, button mushrooms, porcini mushrooms, onion, carrots, celery, oil, garlic, salt, pepper, thyme, rosemary, beef stock, red wine

How to reheat: Defrost overnight in the fridge, then use either method:

• Stovetop: simmer gently over medium-low heat for 10–15 minutes, stirring occasionally.
• Oven: bake covered at 350°F (175°C) on the middle rack for 20–25 minutes.

Beef Wellington
The centre is beef tenderloin, the most tender cut on the animal. It’s wrapped in a reduced mushroom duxelles of mushrooms, shallots, garlic, spinach, and butter, then sealed in a golden shortcrust shell that holds in the moisture without going soggy.

Filling: Beef tenderloin, spinach, mushrooms, shallots, garlic, flour, butter, beef stock, seasoning
Shell: Enriched wheat flour, vegetable oil shortening, water, corn starch, salt, wheat starch, sodium bicarbonate

How to cook: Preheat the oven to 350°F (175°C) and bake on a parchment-lined sheet.

• From frozen: bake 1 hour 10 minutes.
• From thawed (overnight in the fridge): bake 35–40 minutes.

It’s done when the pastry is deep golden and the centre of the beef reads 130–135°F (54–57°C) for medium-rare. Rest it 5 minutes before slicing. Always thaw it in the fridge, because a warm-water or countertop thaw makes the pastry soggy.

Our RWA Grass-Fed Beef Standard

• Raised without antibiotics, hormones, or steroids
• 100% Canadian Angus, born, raised, and finished in Canada
• Raised on grass and finished on grain, with no GMOs in feed
• Humanely raised and traceable to the farm of origin

Product Details

• 2 lb Beef Bourguignon + 500g Beef Wellington
• Serves 3–4 across two meals
• Made at Beretta Kitchen with RWA Canadian Angus beef
• Ships frozen and vacuum-sealed

FAQ
How long does frozen beef bourguignon take to reheat? Defrost it overnight in the fridge, then simmer on the stovetop for 10–15 minutes or bake covered at 350°F (175°C) for 20–25 minutes.

Can I cook Beef Wellington from frozen? Yes. Bake it at 350°F (175°C) for 1 hour 10 minutes for a medium to medium-rare finish.

How long do these keep in the freezer? Up to 12–18 months at a steady freezing temperature.

Beretta's Grass Fed Beef Bourguignon & Wellington Bundle is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton