Cooking multiple Beef Wellington for Xmas.
Hi there, I’ve got an
Ambitious challenge this Xmas. Beef Wellington for 9 people (and a porc one)
I’ll be juggling 3 wellingtons to suit people’s tastes.
I’ve done it before with 2 and it went ok.
My main question is
Can some
Of the prep be done the day before and kept in the fridge?
Either the searing of the meat + mustard
The duxelle?
Or perhaps even better the combination of both and the wrap with the Parma ham
I am looking to cut some time off the 25th by doing some of it on 24
But I don’t know what steps and how an overnight stay in fridge might impact the recipe.
Thanks for any advice!
2 Comments
NancyDecember 15, 2023
The recipe for Beef Wellington on the Serious Eats site has, as they usually do, lots of exploratory notes and variations. According to them, holding the partially prepared and rolled up dish for up to a couple days not only don’t harm, it will help the dish when you bake it in the oven.
I’ve seen other recipes/videos also recommend chilling the dish at one or two points during prep.
Go luck with this heroic task - 9 or is it 10 - separate servings?!
I’ve seen other recipes/videos also recommend chilling the dish at one or two points during prep.
Go luck with this heroic task - 9 or is it 10 - separate servings?!
NancyDecember 17, 2023
PS
Why the fridge cooling & firming helps?
• It makes rolling the pastry around the beef mushrooms and sometimes bacon or prosciutto easier.
• It helps in the baking - getting the pastry cooked without overcooking the meat.
Last, use a meat thermometer to check the beef, pork, other fillings are cooked to desired level of doneness.
Why the fridge cooling & firming helps?
• It makes rolling the pastry around the beef mushrooms and sometimes bacon or prosciutto easier.
• It helps in the baking - getting the pastry cooked without overcooking the meat.
Last, use a meat thermometer to check the beef, pork, other fillings are cooked to desired level of doneness.
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