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Beef Wellington

missclawdy Dec 23, 2010 02:58 PM

Has anyone ever made Beef Wellington and held it for a couple of hours?

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  1. todao RE: missclawdy Dec 23, 2010 03:08 PM

    Looking forward to responses. In my experience, Beef Wellington is a "serve immediately" preparation. If there's a way to hold it and maintain both flavor and texture I want to know about it too.

    1. jeniyo RE: missclawdy Dec 23, 2010 03:30 PM

      me 3!

      but i heard someone was able to make the meat with the pate and ham in a saran wrap and keep in the fridge. bake 30~ and go... can someone elaborate?

      1 Reply
      1. re: jeniyo
        m
        momnivore RE: jeniyo Dec 23, 2010 04:54 PM

        The CHOW recipe for beef wellington has all the prep done in advance except for the wrapping in puff and baking. I've also "hacked" a version that I do where you do much of the work in advance and then assemble and bake. But I don't think you can fully assemble it and then throw it back in the fridge - I think the pastry would get too soggy.

      2. missclawdy RE: missclawdy Dec 28, 2010 11:39 AM

        My feeling as well - has to be last minute. Just wanted re-inforcement before I said no.

        Thanks everyone

        1. l
          LisaBlair RE: missclawdy Dec 28, 2010 11:44 AM

          I made Tyler Florence's "Ultimate Beef Wellington" for 4 of us for Christmas Eve dinner. I made the mushroom duxelle, wrapped the filets in the proscuitto, and then wrapped in puff pastry - all ahead of time. The individual Wellingtons sat in the fridge for about 2 hours, then I set them out to come to room temperature about 30 minutes before I put them in the oven to bake. I thought they turned out fine. Not as good as when I made them at Valentine's Day without the hold time, but I would do it again if I had to.

          1. s
            sparkareno RE: missclawdy Dec 28, 2010 02:05 PM

            while on the subject of beef wellington.....I hate mushrooms and also pate. What would be a good substitute for the duxelles? I like the idea of the tenderloin and the puff pastry but not sure what to put in the middle....any ideas?

            8 Replies
            1. re: sparkareno
              mucho gordo RE: sparkareno Dec 28, 2010 02:42 PM

              You might try carmelized onions and creamy garlic mashed potato.

              1. re: mucho gordo
                chefathome RE: mucho gordo Dec 28, 2010 02:46 PM

                I was about to say caramelized onion and boursin but I love your garlic mashed potato idea, too.

                1. re: chefathome
                  s
                  sparkareno RE: chefathome Dec 28, 2010 02:51 PM

                  Wow---both of those ideas are good. Maybe I could also do carmelized onion & gorgonzola. thanks!

                  1. re: chefathome
                    mucho gordo RE: chefathome Dec 28, 2010 02:52 PM

                    And I was also gonna suggest a sharp cheese such as cheddar or bleu but thought better of it, figuring it might overpower the beef. Maybe the boursin would work.

                    1. re: mucho gordo
                      chefathome RE: mucho gordo Dec 28, 2010 02:54 PM

                      The reason I thought of that is that it is smooth and blendable and would not compete with the rest of the dish. Makes me want to make BW to try it! :-)

                      1. re: chefathome
                        mucho gordo RE: chefathome Dec 28, 2010 02:57 PM

                        What're you waitin' fer??? Call me when it's ready.

                        1. re: mucho gordo
                          chefathome RE: mucho gordo Dec 28, 2010 03:25 PM

                          Ready! :-D

                          1. re: chefathome
                            mucho gordo RE: chefathome Dec 28, 2010 03:43 PM

                            YEEE HAAA!! That was quick! BW is now fast food.

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