Beef Wellington ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened in refrigerator for up to 3 days or in freezer for up to 1 year.

From Thawed

Place baking sheet on middle rack of oven and preheat to 350°F (175°C).
Once oven reaches temperature, remove baking sheet using potholder or mitt, and grease sheet evenly with high-smoke-point oil such as canola oil, grapeseed oil or vegetable oil. Use caution – baking sheet will be hot.
Place thawed beef Wellington on baking sheet and transfer to oven.
Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 40–50 minutes for medium-rare center.
Remove from oven, cover with foil and allow to rest for 15–20 minutes before slicing.
Slice with sharp, smooth-edged knife or serrated bread knife.

From Frozen

Place baking sheet on middle rack of oven and preheat to 400°F (200°C).
Once oven reaches temperature, remove baking sheet using potholder or mitt, and grease sheet evenly with high-smoke-point oil such as canola oil, grapeseed oil or vegetable oil. Use caution – baking sheet will be hot.
Place frozen beef Wellington on baking sheet and transfer to oven.
Bake until crust is golden brown and internal temperature reaches your desired doneness, approx. 60 minutes for medium-rare center.
Note: When cooking from frozen, do not open oven during cooking, as heat will escape.
Remove from oven, cover with foil and allow to rest for 15–20 minutes before slicing.
Slice with sharp, smooth-edged knife or serrated bread knife.

Large Beef Wellington, Serves 4