Delia's Beef en Croute

[JoanThursday]

I'm doing this for Xmas lunch. Have cooked it before and it's delicious. But does anyone know if I could prepare it the day before and just be ready to go on Christmas day? Or would the pastry go soggy?

Just thinking about timings. Thanks!

Obviously any experience of pre prepared Beef Wellington would be great, not just Delia's!

I really wouldn't do that the day before. I do think the pastry would go soggy.

I did her salmon en croute today and no soggy pastry despite leaving it the fridge all day.

From past experience of beef wellington, I would have thought it was fine - I made the mistake of wrapping hot beef in cold pastry which of course then melted and fell off.

https://www.nigella.com/ask/beef-wellington-and-time-management 🍷

I'm doing Gordon Ramsey's Beef Wellington for Christmas Day. I'll sear the beef tomorrow and prepare it by doing the layers of mustard, mushroom and Parma ham but won't do the pastry until a few hours before it goes in the oven. As long as the beef is cold enough though, it should be fine to do the pastry in advance.

Thanks all! This is really helpful. I'm going to prepare the mushroom duxelle and prepare the beef today, then do the pastry tomorrow. I'm only using a ready made puff pastry, so won't take long to roll out. Thanks!