Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare
Chris Young reveals a two-step freeze-then-bake method for Beef Wellington that solves the dish's biggest challenge: getting flaky, golden pastry without overcooking the tenderloin. Using sous vide, a high-heat sear, mushroom duxelles, and a wireless predictive thermometer with 8 sensors, the Wellington is frozen solid before going into the oven — letting the ice act as a thermal buffer for perfect edge-to-edge doneness. Essential viewing for anyone tackling this notoriously difficult holiday centerpiece.
2:37
by Chris Young
#cook from frozen #beef tenderloin #precision cooking #chef techniques #predictive thermometer #make ahead #temperature control #Combustion Inc #sous vide #holiday roast #mushroom duxelles #medium rare #puff pastry #advanced technique
🧾 Ingredients
- 1Center-cut beef tenderloin
- 2Kosher salt (1% of meat's weight)
- 3Canola oil
- 4Beef tallow
- 5Ground black pepper
- 6Mushrooms (for duxelles)
- 7Madeira wine
- 8Thin-sliced cured meat (prosciutto-style)
- 9Puff pastry
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