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Beef Wellington
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TOPIC: Beef Wellington
#217
contextchef
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Beef Wellington 1 Year, 3 Months ago  
Seared beef, coated with dijon and mushroom duxelle and prosciutto and refrigerated. Now time to roll out the puff pastry and encase.

Can i encase in puff pastry ahead of time and refrigerate or must this be done just prior to cooking?
 
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#218
George
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Re:Beef Wellington 1 Year, 3 Months ago  
Beef Wellington is one of my favorite dishes, old school but awesome!

I like to sear and pre-cook the beef to blood rare (116F) and then chill and wrap in puff.

You then can refrigerate until ready to cook it off.

This way you but it in a hot over and when the puff is done the beef is also ready.

Cheers,

G
 
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