New Year's Beef Wellington - The Good And The Bad! - Simple Servings Blog at - 262711

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New Year's Beef Wellington - the good and the bad! 
Jan. 2, 2012 9:13 am 
Updated: Jan. 16, 2012 4:01 pm
I'm a huge fan of Beef Wellington and have made it many times for Christmas and dinner parties. Over the years I've tweeked my recipe, using a combination of recipes from various cookbooks and websites. My favorite method of preparing the individual Wellingtons is to do the assembly in advance, freezing them overnight so you can pop them in the oven without much fanfare and have them ready to go after the first course of your dinner party meal. This technique works beautifully for the individual Wellingtons, but as I learned last night, not so much for a filet roast! Having roasted two whole filets for Christmas, I had quite a bit of beef leftover and didn't want it to go to waste. I was also exhausted from three days of cooking and didn't want to spend an enormous amount of time in the kitchen the next day. Eating up the leftover ham seemed simple enough, so I decided to assemble the Beef Wellington roast and freeze it to eat on New Year's Day. The recipe I'd used as the base for my technique (< ) indicated that the beef could be frozen for up to a week. Well, I was obviously suffering from mental fatigue and not thinking about the difference in cooking/thawing time between an individual filet and an entire roast. Thank God we didn't have company last night or I would have really been up a creek. I baked the roast as indicated in the recipe and the meat in the middle was still frozen! I popped the roast in the microwave and finished cooking it, leaving the beautiful and flaky outside pastry soggy and the mushroom filling mushy. The beef, once cooked, was delicious and still tender. My family of six enjoyed every last bite.

I think I will stick to making individual Beef Wellingtons from now on. Even if you want to assemble and bake them the same day, the individual Wellingtons cook more evenly and the pastry's integrity isn't destroyed when cut into. I plan to make them again for a dinner party later in the year and will post the recipe then. For now, there is a similar recipe on this website that appears to be simple and satisfying.<  I, myself, wouldn't add the butter to the beef, but would instead brush the meat with olive oil and season with ground pepper, rosemary and thyme, before roasting.

Have a happy New Year.
Beef Wellington Roast
Photo Detail
Jan. 2, 2012 10:16 am
I love a good Beef Wellington, I have only made the individual Wellingtons so I very well could make the same mistake! It is a good thing a dinner party wasn't spoiled, reminds me of all the cooks that get caught trying to roast a partially thawed turkey on Thanksgiving!
Jan. 2, 2012 11:20 am
I can't say that I'm all that fond of traditional Beef Wellington. I like a good med/rare in my meat and every Weelington I've had was rare period. Both the ones I've made and eaten in restaurants. This might be better, I'm thinking I could slice the filet in strips, like a strip loin and do those, that might get me past the point where you sacrifice the crust to insure the meat is cooked. Thanks for the tip!
Lacey Dally 
Jan. 2, 2012 2:38 pm
what beef wellington?
Jan. 2, 2012 3:28 pm
Oh, Melinda! Every time I read about Wellington's, I'm reminded of the torture the young chefs on Hell's Kitchen go through each season. It seems like every episode someone screws up the Wellingtons. Like my twin above, I'm not fond of rare beef (I'm a med. girl) and they always seem to be rare, or else have a burned crust. Can't eat them anymore, but that's ok by me, because the carnivore in me really thinks pastry does not belong on meat. but I DO applaud your ability to cook them, because it does seem to me a difficult thing to get right. You go!
Jan. 2, 2012 3:30 pm
Wyatdogster - Hey! I resemble that! Decided to go simple one year and do turkey breasts. Oops! They didn't defrost in time, dinner was 2 hours late. Oh, well, the appies were the bomb!
Jan. 2, 2012 4:49 pm
Lacey, Beef Wellington is a filet of beef, think whole filet mignon, generally 1 to 1& 1/2 lbs. You first cover the roast with a mushroom-liver combination, then a pie crust. Its baked and ready to go in less than an hour, hence the rare beef.
Jan. 2, 2012 5:05 pm
I like Beef Wellington, and make it maybe 4 times a year using Puff Pastry, Not Pie Crust. I never tried it that way.
Jan. 2, 2012 5:58 pm
Hey Sparts, you are of course quite right. In trying to be concise... you might also note that foie gras could hardly be qualified as liver either huh?
Jan. 3, 2012 7:33 am
never had foie gras, I have had duck a few times however.
Jan. 3, 2012 7:42 am
While Beef Wellington is usually medium rare, when I make the individual Wellingtons I can cook some of the filets a little longer for those guests I know prefer their meat more brown than red. Another reason I'll stick to the individual servings rather than the roast. Thanks for everyone's support.
Jan. 16, 2012 4:01 pm
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