Beef Wellington

Yes. Prepare through step 5 (after rolling in prosciutto), wrap in plastic, and refrigerate up to 24 hours or freeze up to 1 month. Wrap in puff pastry and egg wash just before baking; add 5–10 minutes to baking time if frozen.

Remove at 125°F internal temperature for medium-rare, which is the classic serving temperature. It will rise to 130–135°F while resting. Do not cook past 130°F before removing or the center will be gray, not pink.

Wet duxelles, which makes the pastry soggy—cook the mushroom mixture until completely dry and let it cool before assembly. Also, rolling pastry too thick or not sealing edges well can cause pastry to separate from the beef during baking.

Tenderloin is essential—it is the only cut tender enough to eat rare in the center without chewing. Center-cut ensures even thickness and even cooking. Do not substitute with sirloin or ribeye.

The duxelles was too wet. Mushrooms release moisture as they cook; continue cooking and stirring until all liquid has evaporated and the mixture is dry and paste-like, then cool completely before wrapping. Also, do not assemble more than 1 hour before baking.

Traditional Wellington uses puff pastry for the signature crisp golden exterior. There is no authentic substitute—the contrast of crisp pastry and rare beef is the entire point. Use good quality thawed puff pastry and handle it gently for best results.