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Individual Beef Wellingtons--oven temp and times?

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Individual Beef Wellingtons--oven temp and times?

Transplant_DK | Dec 29, 2011 06:00 AM

If I sear each of the approx 150 g filets all the way around (the edges) in a hot pan and then pack them in the fridge for a few hours before encasing them in the (brioche) pastry with the duxelles and pate, what temperature should I bake them at and about how long should they have to be rare and/or medium rare?

I realize this may be hard to call, but any input would be appreciated. I've only done BW with a whole tenderloin before, not the individual portions. I could probably use a thermometer for my own, but thinking it might be unsightly to have pokey-holes in the guests' ;-)

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