Our handmade beef wellington makes for the perfect dinner for special occasions or a grand centre piece of any table. Made using a Yorkshire fillet of beef, smothered in our famous homemade chicken liver cream & brandy pate and wrapped in a buttery, flakey puff pastry. The fillet comes from a part of the cow called the tenderloin which is high up and from the lower middle of the back. We dry hang our fillet for at least 28 days to create the perfect flavour and texture for the perfect beef wellington.
Good to know
All beef sold at Kendalls is sourced from local farmers markets (Skipton, Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We choose traditional heritage breeds to ensure the best quality beef there is.