Beef Wellington for Banquet

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Joined Dec 19, 2015
Greetings Chefs-
This past weekend I had a plated banquet party that required I made 80 beef wellingtons. Made them multiple times for dining room specials and always came out great. This one was pretty traditional- dijon, duxelle and puff pastry. I made a few test ones to make sure my timing was good- 6oz fiilets 400 degree convection oven for 12 minutes and 10 minutes of resting- temperature and flavor were spot on however my pastry was veryyy pale and parts of pastry were undercooked. I egg washed the pastry and lined them up on full sheet trays- 4 trays of 20 in one oven. Never had any issues before with my pastry or coloring- so my question how do I get them all even for mass banquet production? Considering next time lining them up on half trays instead of full so I can get more even coverage on baking them, but I only have 2 convection ovens to work with so I cant necessary afford to spread them out too much. Hoping to produce them again shortly for a wine dinner before the holidays are over so any input would be helpful, thanks in advance.
 

kuan

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You wrap the whole loin. You can part the loin down the middle so you get a more consistent six oz protein portion or you can do two portions from the smaller end and one large portion from the middle.
 
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Joined Dec 19, 2015
Done the whole loin for smaller parties, issue for these larger banquets are I only had 2 other hands for executing/plating for the 5 courses and don't have a guarantee of pulling more help off the line (if they are in the weeds) so I can't afford to rationalize adding the extra step of carving to already tight constraints so individual ones seemed more practical in the moment.
 
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I've done the Wellingtons the same way you did and didn't have any problems. I wonder if by cooking all 80 at one time build up some moisture in the oven preventing the browning.
 
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I've done the Wellingtons the same way you did and didn't have any problems. I wonder if by cooking all 80 at one time build up some moisture in the oven preventing the browning.

That was my first thought as well.
 
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That's the likely cause. If you have to do that many again, maybe do smaller batches or possible stick the pans under the salamander briefly at the end. Keep a close on 'em obviously! I've done Wellingtons that way with no issues but not usually so many. Like Kuan I normally do whole loins and slice them if I need 50+ orders. Fold the tail end or double them up with two tail sections to keep the thickness even.
 
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I've also done a bunch at a time in the banquet room...it doesn't sound like you've changed anything major...
I think spacing them as you suggested might be good. You might also try rotating the pans around a bit say mid way through cooking.
Convection ovens can be peculiar, have you noticed any kind of ptattern concerning placement of the ones that are pale and have underdone pastry?
 
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