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Does anyo e have advice on making Beef Wellington ahead of time

Planning on making for NY Eve and would like to prep as much in advance as possible.

asked by GwenS 21 days ago

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4 answers 379 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

Lots of results on Google but Martha can (usually) be counted on to have a recipe that makes sense.
https://www.marthastewart...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

I prepped everything the night before I wanted to serve it -- the searing, mustard, duxelles, proscuitto, all of it -- and then left it well-wrapped in cling film in the fridge until the next day. I just had to wrap it in the puff pastry and bake it the day of, and it tasted great to me! Maybe letting it sit at room temperature a bit before wrapping in the puff pastry would have been beneficial, but I don't know about that for sure.

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60dde45d 3ccc 404f bad5 c7ae5ad3d3db  wi3
added 10 days ago

There was just a Food Network segment on that - and in fact, the restaurant made the Wellington 24 hours in advance and kept it in refrigeration until baking. It was an Alton Brown segment.

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added 10 days ago

Fine Cooking has an excellent recipe with make ahead tips for Wellington. And there certainly is no Proscuitto in it. What the heck, whoever thought that up?

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