Do you know how to reheat beef wellington?
Beef Wellington is a classic dish that is very popular in Great Britain.
It is beef tenderloin that is coated in a layer of liver pate and mushrooms duxelles. It is then wrapped in puff pastry and baked until the pastry is golden and the fillet of beef is medium rare and juicy.
This is a lovely dish served with roasted root vegetables and perhaps a beef jus on the side.
Sometimes this entrée can be rather large. It would be a shame to let a costly and tasty Beef Wellington go to waste.
Whether you make your own, or you bring leftovers home from a dinner out, you might be wondering how to reheat Beef Wellington. So, let’s explore how to do that while still having it taste great.
Tips on How to Reheat Beef Wellington
Reheating Beef Wellington can be a bit challenging. It is possible that it will dry out and lose that lovely medium rare pink tone. With a few tips it can still be delicious the next day.
Reheating in the oven or on your stovetop are the preferred methods. Using the microwave doesn’t produce the best results, as the pastry can become gummy and the beef may not heat evenly.
Serve the reheated Beef Wellington with a sauce or gravy.
Reheating Beef Wellington in an oven should be done low and slow to prevent the meat from drying out. Here are the steps:
1. Preheat your oven to 250°F or 120°C.
2. Line a sheet pan with parchment paper. Brush the paper with a light coating of vegetable oil.
3. Slice the Beef Wellington into 1 inch thick pieces. Place the slices on the pan and put it in the oven. Heat through for 10 to 15 minutes until warm. It does not have to be piping hot when reheating with this method.
4. Serve with some hot beef broth or gravy on the side.
Stovetop Method to Reheat Beef Wellington
Unlike the oven method, reheating on the stovetop is better done with higher heat. The idea is to just sear the beef while keeping the center as medium rare as possible. Follow these steps:
1. Preheat a grill or sauté pan over medium high heat.
2. Slice the Beef Wellington into 1-1/2 inch thick pieces. Coat the bottom of the pan or grill with a small amount of vegetable oil or butter. Sear the slices for approximately 2 to 3 minutes until a slight char is achieved. Flip the slices over and sear again for 2 to 3 minutes.
3. Remove the slices to a serving platter and allow to rest for a minute or two. Serve with a horseradish cream sauce on the side.
Beef Wellington is such a refined dish that there is no reason to pass up the leftovers. You definitely can, and should, reheat your extras. It might not be as pretty as when you first ate it right out of the oven.
However, with a little care it can be a delicious second meal. Reheat in either the oven or on the stovetop and serve with a sauce to add moisture, if desired.