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 (http://www.finecooking.com/recipes/beef_wellington_mushroom_blue_cheese.aspx< )
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.
http://allrecipes.com/recipe/beef-wellington/detail.aspx< 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