Homemade Christmas Beef Wellington with a Pastry Crust
How To Reheat Beef Wellington And Keep The Pastry Crispy
To prevent the pastry of your leftover beef wellington from going soggy and reheat it effortlessly every time, turn to your oven instead of a microwave or air fryer.
While a microwave may be quicker, it risks the puff pastry turning soggy or the beef coming out dry. Additionally, the textures and flavors decrease if it's reheated multiple times.
If you only need a portion of the leftovers, slice and reheat the appropriate amount and preheat the oven between 250 and 300 degrees F to ensure they reheat without overcooking.
Line a baking sheet with aluminum foil or parchment paper so it doesn't stick to the pan, place the beef wellington, and loosely cover with aluminum foil, which ensures crispness.
If you're reheating one slice, it should be ready in about 15 to 20 minutes depending on thickness, while the whole wellington can take up to 40 minutes, based on its size.
It should reach an internal temperature of around 130 degrees F for medium rare. Remove the aluminum foil a few minutes before it's ready so that the crust is extra crisp.