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.
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.