- Joined Mar 14, 2010
I want to make a beef wellington special. The problem is we dont have time to make beef wellington everyday for the special. The sous chef told me if we kept it in the fridge it would get soggy and become a mess after staying in there for a while. How would I go about prepping and packaging beef wellington so it could last in the fridge for up to a week? Is there any possible way without making it fresh every day? BTW the specials run for about a week or 2.