Can You Prep Beef Wellington Ahead Of Time

Best Beef Wellington ingredients

There aren’t many ingredients on the list for any portion of the recipe. When it comes to a dish that highlights the tenderness of a high-quality cut of meat like beef tenderloin, you want the meat to take center stage rather than drawing too much attention to any other ingredient.

  • Tenderloin of beef: Similar to filet mignon, but roasted for a single extended period of time It works well in this preparation because it’s incredibly tender and buttery without marbling, but it does require some extra attention to get it just right. My beef tenderloin weighed about 2-3 lbs. To help maintain the shape while it is being seared, I cut off the silverskin and fat and tied it every inch or so with butcher’s twine.
  • Salt and pepper: Seasoning is crucial for any beef, but it’s especially important now because we don’t want a boring beef wellington!
  • Olive oil: When applied to beef tenderloin, olive oil helps produce the ideal sear.
  • Mustard: I took a tip from Mr. T to brush the beef tenderloin with dijon mustard while it was still warm after searing it, just for a little extra flavor. Years ago, Ramsey himself witnessed him chastise Masterchef contestants for miscalculating or skipping that step completely.
  • You may use button, cremini, shiitake, portabello, or a combination of mushrooms. Once more, even the most ardent mushroom haters don’t seem to realize what they are eating unless you tell them because they are chopped so finely and cooked to almost a paste. But they add fantastic umami to the finished dish!.
  • Butter: Butter gives the duxelles a wonderfully rich aroma and makes them slightly easier to spread.
  • Plants
  • Prosciutto: I used about ΒΌ pound of prosciutto. This close relative of bacon keeps the beef tenderloin’s mushroom layer attached so that it doesn’t crumble.
  • Flaky puff pastry is used to encase the prosciutto, duxelles, and tenderloin. I’ve always been tempted to make my own, but I currently just use good ol’ Pepperidge Farms from the freezer aisle. It’s so delicious!
  • Egg: To get the puff pastry to turn a gorgeous golden color, I brushed it with an egg wash. It also facilitates the sealing process when rolling up the beef Wellington!
  • Garnishes: Just a few to finish off this dish! Before serving, I tossed some chives and flaky (or coarse) sea salt, like Maldon or fleur de sel, over the beef Wellington.

Ingredients in Beef Wellington

The most crucial factor is the cut of meat, so make sure to indulge in some tender cuts! For precise measurements, see the recipe card located at the bottom of the post.

  • Beef Tenderloin: As suggested by its name, this recipe calls for a tender cut of beef, which is ideal for this dish.
  • Salt and pepper: These will improve the meat’s flavor.
  • Olive oil: Before wrapping the tenderloin, this helps sear it.
  • Mushrooms: I used Bella mushrooms for this mixture.
  • Onion: The onion adds a delightful taste to the mushrooms.
  • Garlic: Fresh garlic cloves or minced garlic from a jar can be used. 1/2 teaspoon equals about one clove of garlic.
  • Prosciutto: Encircle the mushroom duxelles with this extra layer of meat.
  • Yellow Mustard: This will be a glaze for the beef Wellington, so feel free to use any kind you like!
  • Puff Pastry Sheet: This encases everything before baking.
  • Eggs: The eggs give the pastry a golden brown appearance.

Can You Prep Beef Wellington Ahead Of Time

Can I make Wellington beef ahead of time?

Yes, you can make the duxelles and beef according to the recipe, and you can even skip the step where you add the puff pastry layer. Once the beef, duxelles, and prosciutto have cooled for up to 24 hours, wrap them in plastic wrap and store them in the refrigerator rather than adding the puff pastry, which might get soggy if you add it now. Continue the recipe the following day by wrapping the beef in puff pastry, rolling it out, and baking the Beef Wellington.