Reheating beef wellington | Your Mama’s Secret Method

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You can reheat beef wellington using multiple methods. Some are better than the whole beef, depending on the size and temperature of the gadget. You can get a delicate, tender, flaky pastry from leftover beef wellington. Let it rest in the fridge overnight before reheating. Read the article below. 

Skillet

The skillet is a less traditional way of reheating beef wellington that gives you a nice flavor boost. It is ideal for slices of beef wellington, and you can only reheat refrigerated slices using this method, not frozen ones.

Using butter gives the wellington a buttery flavor. Thicker pieces leave you overcooked edges or a cold middle. For a decadent wellington, try using leftover bacon grease. To cut calories, use cooking spray.

A skillet is quicker than an oven. Although the pastry does not crisp up. The outside of the meat browns, but the inside remains pink and moist. The butter gives a nice flavor.

Steps

  1. Slice the beef wellington up into 1-inch slices.
  2. Heat oil or butter in a heavy-bottom skillet on medium heat.
  3. Let the oil shimmer or the butter is a bubble, add the wellington slices, and heat on one side for 1-2 minutes.
  4. Flip the wellington over and heat the other side for 1-2 minutes. 
  5. Remove the wellington slices from the pan and let them rest for 1-2 minutes before serving.

Reheating beef wellington in a microwave

Reheat slices of beef wellington in the microwave because bigger chunks of wellington will not heat evenly. Wellington slices are done in around 2 minutes, but thicker pieces can take 3-4 minutes. Frozen slices will need 8-10 minutes. Some parts will be cold.

Using 50% power only warms up the wellington instead of cooking it. At full capacity, the microwave will give you overcooked wellington.

Sometimes your microwave will not offer a low power option, lower the time intervals and check on the wellington more often. 15-second bursts will be OK. For moist meat, cover the wellington slice with a damp paper towel before you microwave it. However, this leaves you with really soggy pastry.

When reheating frozen wellington slices, expect a lot of water to be released, hence the lining of the plate with a paper towel to soak this water up. The microwave is quick and convenient, but the pastry around the wellington gets wet and floppy. That is unavoidable because the butter in the pastry melts, which leaves it deflated and soggy.

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Steps

  1. Take a microwave-safe plate.
  2. Cut your wellington into slices. Reheat each individually for better results.
  3. Set the microwave to 50% power and microwave the wellington in 30-second intervals. Flip the wellington after every 30 seconds to ensure even heating.
  4. Keep heating the wellington in 30-second intervals until the meat is warm.
  5. Let the wellington slices rest for a few minutes before serving.

Air fryer

An air fryer is ideal for a freshly baked wellington, especially if you do not have time to use the oven. Concentrate more on smaller foods as they cook more evenly than large foods. Use the method for slices or small sections of beef wellington.

The pastry gets hot in the air fryer, making it hard to get the wellington slices out of the air fryer by hand. That is why you need the parchment paper—turning the corners up to create little handles you can grab onto to lift the wellington out. However, lining the air fryer with parchment paper comprises the airflow. Hence you need to flip the slice halfway through heating.

Steps

  1. Set your air fryer to 250°F.
  2. Line the air fryer basket with parchment paper and turn the corners.
  3. Place the beef wellington cut side down in the air fryer. You can fill the air fryer but using a single layer.
  4. Heat the beef wellington for 10-15 minutes, flipping the wellington slice halfway through.
  5. Let the beef wellington slice rest for a few minutes before serving.

The best method of Reheating beef wellington

Oven

Although an oven is slow, it gives you tender and moist beef wellington without much effort. You can reheat whole, sliced, refrigerated, or frozen beef wellingtons.

The maximum temperature is a matter of preference. To reduce the reheating time, put it in the microwave on 50% power before putting it in the oven. Let the meat rest at a temperature before the process without taking time.

For better results, reheat your beef low and slow. If the oven is hot, you get your beef dry and the pastry burning. A wire rack helps distribute the heat evenly. To avoid burning your fingers, use a knife to test the temperature. Regular check-ups help you avoid overcooking your beef.

Steps

  1. Set your oven to 250°F (120°C).
  2. Place the wellington on a wire rack. You can have it as a whole or sliced.
  3. Cover the wellington with foil, making some holes in the foil to act as vents. The foil makes your meat moist, and the vents prevent soggy meat.
  4. Put the wellington in the oven. Put a baking tray beneath the wire rack to take care of the drippings.
  5. Heat beef wellington slices for 15-25 minutes, whereas a full beef wellington takes between 40-60 minutes, depending on size.
  6. Check the temperature of the meat using a meat thermometer before removing the wellington from the oven. The heat depends on the size of your wellington and the oven.
  7. To crisp the pastry, take the foil off for the last 4-5 minutes of heating.
  8. Let the beef wellington rest for a few minutes before serving.
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Storage

Slice it up and place the slices cut side down in an airtight container or sandwich bag. Keep the slices in a single layer and line the container with a sheet of paper towel to absorb moisture. Keep for 4-5 days in the fridge. 

Storing all the slices in a single layer uses a lot of space. To sort this, place the pieces in sandwich bags and then layer the sandwich bags up. Cooked beef wellington will last for up to 6 months in the freezer.

Safe Temperatures

Reheat meat to an internal temperature of 165°F (74°C) (Scdhec.gov). However, the temperature depends on the type of meat you are reheating. Beef wellingtons are cooked to an internal temperature of 135°F-140°F (57°C-60°C), 135°F (57°C) for medium-rare beef, and 140°F (60°C) for medium beef. 

Take a beef wellington out once it reaches 15-20°F, below your desired temperature. Chunks of beef will continue to heat after removing the heat source. If you want to keep the beef wellington whole, put it in an airtight container big enough to hold the wellington or wrap it in plastic wrap or foil.

FAQs

How to freeze leftover beef wellington

To freeze leftover beef wellington, slice it up and wrap each piece in plastic. Place the slices in a heavy-duty freezer bag, squeeze the air out, and put it in the freezer. 

How to thaw frozen beef wellington 

If you thaw the whole beef wellingtons, you will end up with soggy pastry. You can thaw individual slices by taking them out of the freezer and putting them into the fridge overnight, but you can still cook them frozen.

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