No matter if you’re having family or friends over for Sunday dinner or a special anniversary meal, Beef Wellington is always the star of the show! My easy Beef Wellington recipe is ready in about an hour and a half. Its perfect for holidays like Christmas and Easter, as well as weekend family dinners!.
Beef Wellington is the ultimate impressive dish to serve guests. The tender beef filet enveloped in flaky golden puff pastry is a real showstopper. However as fabulous as Beef Wellington is, it does require some time and effort to prepare.
Many home cooks want to know how long they can prepare Beef Wellington ahead of time. Can it be made a day ahead of time, or does it need to be put together right before baking? I’ve done a lot of research on this topic, and I’ll share all my tips in this full guide.
Why Make Beef Wellington in Advance?
There are several excellent reasons to prepare Beef Wellington ahead of time:
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It simplifies timing when cooking a complex, multi-course meal You can prep the Wellington early, then focus on sides and dessert when guests arrive
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You can make individual Wellingtons in advance for quick reheating, It’s a great way to serve a crowd without spending all day in the kitchen,
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Preparing in advance allows flavors to meld, producing better, more intense tastes.
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It saves you from a frantic last-minute assembly when the rest of the meal is already hot and plated.
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Getting ready ahead of time lowers your stress and lets you enjoy your time with your guests.
Clearly, making Beef Wellington ahead provides some major benefits. But just how far in advance can you realistically prep this involved dish? Let’s find out.
How Many Days in Advance Can I Make Beef Wellington?
The good news is you can make complete Beef Wellingtons up to 1 day before serving. Simply wrap assembled Wellingtons individually in plastic wrap and refrigerate.
Many recipes even recommend preparing it the day before for the best flavor development. The mushrooms, mustard, and beef all benefit from resting overnight wrapped in the pastry.
However, it’s best not to assemble more than 24 hours in advance. The pastry will start to get soggy if it sits wrapped around the beef for multiple days.
You can also freeze unbaked Wellingtons up to 1 month ahead. Thaw overnight in the fridge before baking as usual.
Step-By-Step Guide to Make-Ahead Beef Wellington
Follow this timeline for easy make-ahead Beef Wellington:
Up to 3 Days Ahead:
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Prepare duxelles filling. Sauté mushrooms, shallots, herbs in butter and madeira.
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Sear beef filet. Season beef and sear on all sides in a hot pan for 1-2 min per side. Chill beef immediately after searing.
Up to 1 Day Ahead:
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Assemble Wellingtons. Layer puff pastry, duxelles, prosciutto, beef filet and top with more duxelles. Wrap tightly in plastic wrap. Refrigerate.
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Make sauce and chill. A sauce like béarnaise can also be made 1 day ahead.
Night Before Serving:
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Remove Wellingtons from fridge and allow to sit at room temperature for 20-30 minutes before baking.
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Preheat oven to 400°F. Brush pastry with egg wash.
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Bake 25-35 minutes until browned and puffed. Baste with sauce several times.
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Slice, plate, and enjoy your elegant make-ahead Beef Wellington!
As you can see, the process is easy to split up over several days. I always try to sear my beef and make duxelles 2 days ahead at least. That way, assembly and baking the night before serving is quick and simple.
Expert Tips for Making Beef Wellington Ahead
Follow these pro tips when preparing Beef Wellington in advance:
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Sear the beef up to 3 days before assembling the Wellingtons. Let cool completely before wrapping in pastry.
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Make duxelles 1-3 days ahead too. It holds well refrigerated and allows flavors to meld.
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Wrap Wellingtons tightly in plastic wrap before refrigerating to prevent drying out.
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Use cold beef and duxelles when assembling for food safety. Don’t let them sit out too long.
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Let refrigerated Wellingtons sit out for 20-30 mins before baking to take the chill off.
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Brush pastry with egg wash just before baking for maximum golden glaze.
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Check doneness early and tent with foil if browning too quickly when baking make-ahead Wellington.
Frequently Asked Questions about Make Ahead Beef Wellington
Can I assemble Wellington completely the day before?
Yes, you can fully assemble the Wellingtons, wrap well and refrigerate overnight before baking off.
Should I brown the puff pastry before refrigerating?
No, only brush pastry with egg wash right before baking. Pre-browning can make it soggy.
How long does assembled Beef Wellington last in the fridge?
Fully assembled Wellingtons will last 24 hours wrapped well in the refrigerator.
Can I freeze Beef Wellington before baking?
You can freeze the assembled, uncooked Wellingtons for 1 month. Thaw overnight before cooking.
Should I pre-cook the beef before wrapping it?
No need to pre-cook the beef. It will roast beautifully from raw inside the Wellington.
Is it better to make Beef Wellington right before baking?
Making it ahead is actually recommended. It allows flavors to meld together into a cohesive dish.
Should I make individual Wellingtons for a crowd?
Absolutely! Individual portions can be plated straight from oven. Much easier than slicing one large Wellington.
Can I prepare the duxelles far in advance?
Yes, make duxelles up to 3 days ahead. Store airtight in the fridge until ready to fill the Wellingtons.
The Verdict on Make-Ahead Beef Wellington
After extensive testing, I’m convinced preparing Beef Wellington in advance is not only possible, but highly recommended!
You can sear the beef, make duxelles, and fully assemble the dish 1 day before without sacrificing any quality or taste. For best flavor, make components like duxelles 2-3 days ahead.
Preparing this involved dish ahead of time makes serving it easy and approachable on the big day. You can relax and mingle with guests rather than spending the night in the kitchen.
So don’t be intimidated to make restaurant-quality Beef Wellington at home. With proper planning and my advance prep tips, you can confidently serve this elegant dish for any special occasion.
ASSEMBLE THE BEEF WELLINGTON.
- Layer the prosciutto and duxelles. Place the prosciutto on a large piece of plastic wrap (you may want to use two layers of plastic wrap) and arrange it in a square shape that is big enough to wrap the tenderloin in. Spread the duxelles mix out evenly on top of the prosciutto, and then put the tenderloin on one end.
- Roll the tenderloin. The plastic wrap will help you roll the tenderloin up in the prosciutto and mushrooms, making a tight log shape. As you roll up the prosciutto, tuck the ends in. Wrap the tenderloin in plastic wrap and twist the ends together. Put it in the fridge for 30 minutes to help it stay together.
- Roll the pastry. Sprinkle some flour on a clean surface, and then roll out the thawed puff pastry. If you’re using two sheets, press the edges together to seal them. It should make a rectangle big enough to fit the tenderloin roast wrapped in prosciutto.
- Wrap the tenderloin in puff pastry. Take the tenderloin out of the plastic wrap and put it on the puff pastry. Fold the ends under and roll it up. Brush the beaten egg over the long edge to seal the seam. If you find that the edges have a lot of extra pastry, you might want to cut some of that off.
- Brush with egg wash. Once the beef wellington is wrapped in puff pastry, move it to a large baking sheet that has been lined with parchment paper. Brush the top with the rest of the egg wash and then cut diagonal slashes about every inch or so down the length of the pastry to let steam escape while the beef wellington is baking. Sprinkle with flaky salt or coarse sea salt.
- Bake! Bake until the outside is golden brown and a digital meat thermometer reads 120–125°F (49–51°C) for medium-rare doneness. This takes about 40 to 45 minutes, but it depends on how big your tenderloin roast is. Take it out of the oven and let it cool for 10 minutes before cutting it into thick slices.
- Garnish and serve. Finally, put beef Wellington slices on a plate and top them with minced fresh chives and extra flaky or coarse salt.
Can I make Wellington beef ahead of time?
Yes, you can make the beef and duxelles and then follow the recipe until it’s time to add the puff pastry layer. Rather than adding the puff pastry now, which might get soggy, wrap the beef, duxelles, and prosciutto in plastic wrap. After it has cooled for up to 24 hours, put it in the fridge. Following the recipe the next day, roll out the puff pastry, wrap the beef in it, and bake the Beef Wellington.