Home Cooking


Individual Beef Wellingtons--oven temp and times?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 2

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' ;-)

Want to stay up to date with this post?

Recommended From Chowhound