I am considering making beef wellington on NY Day - the NYT recipe looks good. It will be for 10 people, but 3 of them will probably eat very little (2 small children, one picky teen).

Any tips? I won't be doing a practice run. Where do you buy the beef tenderloin? And, would beef bresaola work in place of the prosciutto? I'm serving a few people who don't eat pork.

I've only made individual ones, but 12 is a lot. Here is my sauce though:
https://www.thespruceeats.com/marchand-de-vin-red-wine-sauce-996103

Anonymous wrote:

Anonymous wrote:Yes it reduces cooking time. Honestly I would do 2 3 pound ones if I had perfected that weight and just use leftovers for family meal.

Thanks.

Do you think I can freeze cooked slices, or the full remains of whatever doesn't get eaten? We leave town for 5 days the morning after this meal.

No freezing... because eating up leftover beef Wellington wouldn't be a problem in my house!

Yes, I would make two. Great job, OP. You're preparing seriously!

Anonymous wrote:Yes it reduces cooking time. Honestly I would do 2 3 pound ones if I had perfected that weight and just use leftovers for family meal.

Thanks.

Do you think I can freeze cooked slices, or the full remains of whatever doesn't get eaten? We leave town for 5 days the morning after this meal.

You will absolutely have to make more than one.

Yes it reduces cooking time. Honestly I would do 2 3 pound ones if I had perfected that weight and just use leftovers for family meal.

Maybe make the Jamie Oliver version? It’s for a 2-ish lbs. Wellington so pretty easy to double. The gravy he makes with it is very good.

I am making beef Wellington for 12 on Christmas. I did a test run of the NYT recipe (https://cooking.nytimes.com/recipes/1020640-beef-wellington) which was fabulous but might not quite be enough for 12 people.

The recipe calls for a 3 pound beef tenderloin. Could I instead make two 2 lb wellingtons? Would that reduce the cooking time needed?

Any other tips? Any suggestions for a good sauce to offer on the side?