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Help with this beef wellington recipe

w
white light Jun 4, 2009 02:36 PM

Hello,

I'm going to attempt this recipe soon and was wondering if for the final baking they should be baked on a rack or in the roasting pan that is used earlier in the preparation.

Here's a link to the recipe:

http://www.epicurious.com/recipes/foo...

Thanks

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  1. kubasd Jun 4, 2009 02:37 PM

    I'd use a sheet pan...

    1. todao Jun 4, 2009 04:15 PM

      I'd use a parchment paper lined sheet pan

      1 Reply
      1. re: todao
        David A. Goldfarb Jun 4, 2009 07:44 PM

        Me too. That's what I've done when I've made a traditional Beef Wellington as a roast wrapped with pate and puff pastry.

      2. w
        white light Jun 5, 2009 07:52 AM

        Thanks everyone.

        Another thing that crossed my mind; I've got an oven that has the option to be convection or a regular bake setting. Which would be better? (New stove for me.... never used convection before).

        Thanks again.

        2 Replies
        1. re: white light
          w
          wallyz Jun 5, 2009 11:15 AM

          I would go with the regular setting until you can experiment with the convection oven. They cook faster, and some say better, but each one has a slightly different convection rate, and you have to know your oven well before you can turn out consistently good food with it.

          1. re: wallyz
            scubadoo97 Jun 6, 2009 06:42 AM

            Due to inadequate shielding of the fan, you often get too much browning too quickly with many convection ovens.

        2. c
          chococat Jun 5, 2009 08:44 AM

          Jeepers-- don't bake it on a rack! I speak as one who has tried this! The puff pastry puffs up through/around the bars of the rack and once it bakes, it's impossible to get the wellington off the rack! I had to flip the whole thing upside-down and run a knife around each bar of the rack. Needless to say, the final product was tasty but not particularly attractive!

          4 Replies
          1. re: chococat
            w
            white light Jun 5, 2009 10:38 AM

            Thanks. Someone suggested it in the comments section to avoid having the bottom turn out soggy but I'll go w/ the sheet pan.

            1. re: white light
              MMRuth Jun 5, 2009 12:51 PM

              I made individual ones at Christmas, and just baked them on a sheet pan without parchment paper. But I don't think that could hurt.

              1. re: white light
                chowser Jun 5, 2009 02:36 PM

                Bake it on parchment paper and remove it from the sheet after it comes out of the oven, once it cools a few minutes, onto a wire rack. Leaving it hot on the sheet can cause condensation if left too long.

                1. re: chowser
                  alkapal Jun 6, 2009 07:32 AM

                  excellent tip, chowser!

            2. w
              white light Jun 7, 2009 07:42 AM

              Thanks everybody. Made a couple of alterations to the original recipe and it came out great!

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