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-   -   Beef Wellington - to go (http://www.discusscooking.com/forums/f48/beef-wellington-to-go-100001.html)

dragnlaw 05-02-2018 06:47 PM

Beef Wellington - to go
 
I want to prep a Beef Wellington to take with me on a trip. Anyone think this is possible? or should I just can the idea...

Was thinking of searing, applying all the various layers (duxelle, prosciutto/ham, etc) sealing everything up in plastic wrap. Only putting the pastry wrap on when ready to cook.

Sound ridiculous? Am I stepping over the bounds?
I will be traveling Fri. 11th. Most likely to have the beef on either Sun. or Mon.

Kayelle 05-02-2018 09:21 PM

It sure wouldn't be something I'd do. If you you'll be traveling on Fri, that means preparing it on Thurs. and serving on Sun or Mon??
Not a good idea, but just my opinion.

Rocklobster 05-02-2018 09:45 PM

Quote:

Originally Posted by Kayelle (Post 1548843)
It sure wouldn't be something I'd do. If you you'll be traveling on Fri, that means preparing it on Thurs. and serving on Sun or Mon??
Not a good idea, but just my opinion.

Agreed..too much can go wrong..I wouldn't.

JustJoel 05-02-2018 10:37 PM

Quote:

Originally Posted by dragnlaw (Post 1548840)
I want to prep a Beef Wellington to take with me on a trip. Anyone think this is possible? or should I just can the idea...

Was thinking of searing, applying all the various layers (duxelle, prosciutto/ham, etc) sealing everything up in plastic wrap. Only putting the pastry wrap on when ready to cook.

Sound ridiculous? Am I stepping over the bounds?
I will be traveling Fri. 11th. Most likely to have the beef on either Sun. or Mon.

If you’ve got the equipment for sous vide, that’s how I’d cook the tenderloin, then sear it afterward. Then follow your plan. Nothing gets soggy, and you only have to cook the Wellington long enough for the pastry dough to brown.

Cheryl J 05-02-2018 11:02 PM

I wouldn't either. 2 to 3 days is way too long to prep ahead such a spendy cut of meat that you would want to be cooked to med rare at most. I'd also be afraid the pre-prepared wrappings (the duxelle and prosciutto) would suffer from the wait time and the reheating.

You might be able to prepare the duxelle ahead and freeze it to save some time, but not sure I'd even do that for such an elegant dish.

dragnlaw 05-03-2018 07:29 AM

Sous Vide?
 
OK, thanks guys. - Idea shelved.

Duxelles I have done various ways and times. I have also frozen extra and keep little nuggets in the freezer. Works well.

I would never have imagined doing a Beef Tenderloin sous vide. Just spent 20 minutes down the rabbit hole checking them out.

Who here has one? How much do you use it?


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