Keeping Beef Wellington warm vs delaying cooking after assembly

I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it.

I want us to be able to eat as soon as possible once we get back home, but I'm not sure if it's safe to keep the cooked wellington warm on a low heat in the oven.

If that is in fact a bad idea: Could I do all the assembly with the pastry and just keep that in the fridge until it's time to cook? Does this increase the cooking time?

I'm making the full filet size BTW.

oven beef timing

Best Answer

Food safety wise, as long as you keep the food above 50C it should be fine. However, due to the nature of the BW, you’ll probably end up having a very soggy pastry if you do so.

Refrigeration is an option:

Depending on if you will you pre-cook or just sear the loin:

If you pre-cook, you’d normally want the pastry to crisp as quick as possible, and then you can serve. So I don’t think it’s a good idea to refrigerate the pre-cooked loin.

If you just sear and assemble, as long as you have made sure the beef is well-rested and the filling of the assembly is as dry as possible, you can keep in the fridge even over-night.

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Can you assemble Beef Wellington ahead of time?

Yes! You can make Beef Wellington ahead of time up to 24 hours. Prepare your Beef Wellington according to the recipe and stop right before you need to add the puff pastry. Wrap that portion tightly with plastic wrap and place in the refrigerator until you are ready to bake it.

Should Beef Wellington be at room temperature before cooking?

Refrigerate for at least 15 minutes and up to 3 hours. (If refrigerating longer than 1 hour, let the Wellington sit at room temperature for 1 hour before baking.) At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475\xb0F.

How do you keep beef Wellington warm?

Another great way to warm up Beef Wellington is the toaster oven method. It's a good reheating option in case you want to avoid the conventional oven heat. 1. Line an oven-safe dish or a pan with parchment paper.

How do you keep beef Wellington from getting soggy?

Browning the beef gives it complexity and meaty depth.

Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking.

Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy.

A double layer of plastic wrap makes it easier to wrap up the tenderloin.

Beef Wellington in a 3 Michelin stars English Restaurant with Marco Zampese - Connaught***

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Vinícius Caricatte, Malidate Van, pascal claivaz, Gonzalo Guzman