Beef wellington is one of those specialty dishes that not everyone knows much about. Many people spend a lifetime and never even try beef wellington. Of course, those people are sure missing out on this delicious beef dish.
Beef wellington is quite unique. There are not many dishes that are similar or comparable to the way that beef wellington is made. At the same time, there are some variations to making beef wellington. Everyone is capable of changing seasoning to their personal preferences.
Beef wellington can be quite filling. Since it is a rather large dish, it seems like there are always leftovers to contend with.
How do you reheat beef wellington? The best way to reheat beef wellington is at a low temperature in the oven. The key to reheating your beef wellington with the best results is to do so on a low heat and to heat it slowly. This process will give you the best results. It is best to reheat the dish in the oven but you can do so in the microwave if you are able to change your microwave to low power.
In this guide, we will walk through all of the details you need to know to prepare you for reheating your beef wellington. We will take you through the initial process as well as how to properly store your beef wellington to ensure you are fully prepared to reheat it.
Keep reading to learn all there is to know about reheating beef wellington.
The Step-By-Step Guide to Reheating Beef Wellington
Beef wellington is a popular English dish that has since made its appearance across the globe. It is still most commonly served in parts of England and France but anyone can make it and serve it.
This cultural dish is quite unique and is made with multiple layers. In the center is a fillet tenderloin, typically a large cut of meat. The beef is then coated with pate and duxelles.
If you aren’t familiar with these terms, here is a quick explanation.
Pate is a paste that is made primarily with liver and herbs and spices. It can contain other meats and vegetables. Duxelles is a sautéed mixture of mushrooms, shallots, herbs, and spices. Both of these are used for flavor.
Once the beef has been coated, it is then wrapped in a puff pastry style wrapping. It might also be wrapped in a layer of parma ham. This exterior layer is used to keep the meat moist as well as preventing the pastry from becoming soggy.
From here, the beef wellington is either sliced and then wrapped and baked or it may be wrapped and baked whole and then sliced for serving.
There are a number of different ways to make beef wellington. The different layers can be made in a variety of ways as well which makes beef wellington a versatile meal. You can mix it up and make it your own quite easily.
Making Beef Wellington
You read above the many layers that become a part of beef wellington. If you consider all of the layers, it’s safe to say that a small slice of beef wellington could be quite filling.
In one simple slice, you have the beef, plus the layers of spices with vegetables and even more meat. To top it all off, it’s wrapped in breading. That’s a filling meal.
Beef wellington could easily be served by itself considering the dish but it is commonly served with varying vegetables or potatoes. Here are some great side dish options for your beef wellington.
- Buttered mixed vegetables
- Roasted Brussels sprouts
- Wilted winter greens
- Garlic and herb mashed potatoes
- Asparagus with hollandaise sauce
- Roasted carrots
- Roasted and seasoned potatoes
You really can serve your beef wellington with anything on the side. We recommend keeping it light and maybe going with a vegetable since there is so much substance to what is contained within beef wellington as it is.
Since beef wellington is rather involved, we are not going to share a specific recipe. Keep in mind what we shared previously about the various layers and the contents of each layer as we progress through the process for reheating beef wellington.
Proper Storage of Beef Wellington
If you want to be able to reheat your beef wellington properly, you must first store it properly. If you don’t get it stored correctly, then you can easily run into issues with the outer crust becoming soggy or your internal meat not reheating well.
Beef wellington is tricky to both store and reheat because of the crust and the layers. You have to be mindful of every little part of the beef wellington and how each layer might be affected by your actions.
Before you try to store your beef wellington, you should go ahead and slice it into individual slices.
Then as you are ready to reheat, you can reheat the individual pieces or even reheat several at once. Slicing it will open it up and help to preserve every surrounding piece.
If you’re preparing to make your own homemade beef wellington, here is a quick tip. If you wrap your beef and pate into a crepe before coating it in the pastry, it adds an additional layer of protection that will help keep the pastry from becoming soggy later on.
You can store beef wellington wrapped well in the fridge for up to 4 days.
Freezing Beef Wellington
- Slice beef wellington and wrap each slice individually in plastic wrap. You can wrap as a whole if you prefer but slicing seems to work better and reheat better as well.
- Place all slices into an airtight container or a heavy-duty freezer bag.
- Label, date, and seal the packaging for your beef wellington.
- Store cooked beef wellington in the freezer for up to 3 months.
Reheating Beef Wellington
Beef wellington can certainly be challenging to reheat. You have to worry about all of the layers and how each layer will be affected.
But don’t worry, it can absolutely be done and your beef wellington will still be delicious.
The goal of reheating beef wellington is simply to warm it and not to cook it again. Keep that in mind as you proceed to attempt to reheat your beef wellington.
You can reheat beef wellington straight from the freezer if you did freezer it. We don’t recommend giving it substantial thawing time as this can cause the pastry to become soggy.
Reheating Beef Wellington in the Oven (Recommended)
- Line a pan with parchment paper and unwrap beef wellington.
- Place beef wellington or slices on the pan.
- If frozen, start your cooking temperature at 400 degrees. If it is not frozen, start at 250.
- If the beef wellington is frozen, cook at 400 for 15 minutes. Remove from oven and reduce heat to 250 to finish warming. If the beef wellington was not frozen, simply start the process at 250 degrees.
- Warm in the oven for 12-15 minutes or until the beef wellington is heated through.
- Serve and enjoy.
If you don’t want to use higher heat to start with frozen beef wellington, you could also microwave it on low power for 40-60 seconds to begin the warming process and then place it in the oven at 250 degrees.
Reheating Beef Wellington in the Microwave
Please note that if you intend to reheat your beef wellington in the microwave, it is best to do so with individual slices. Additionally, you want to be certain that you can reduce your microwave power for the best results.
- Unwrap slice and place on a microwave-safe dish.
- Microwave at 50% power for 1 minute. Turn and add an additional minute if necessary.
- If beef wellington is still not warmed through, continue in 30-second intervals, flipping the slice after each interval.
- Serve and enjoy.
Reheating beef wellington is simple and yet tricky. Be mindful of all of the tips to ensure your beef wellington is delicious when reheated.
We hope that you have found this guide to reheating beef wellington to be both useful and informative. While it might be tricky, we are sure you can do it and enjoy your reheated beef wellington!
We invite you to take a look at the FAQ section for some additional information that could be helpful.
Can You Make Beef Wellington Ahead of Time?
You can prepare your beef wellington up to 24 hours ahead of time and keep it chilled until you are ready to cook it. Be sure you wrap it tightly and keep it in the refrigerator. Cook time may take slightly longer since the meat will be cold.
What is the Best Cut of Beef for Making Beef Wellington?
You can use a sizable fillet but the most common cut of beef would be a tenderloin. A tenderloin is the right size and works perfectly for the layers and loaf covering that are part of the dish.