I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it.
I want us to be able to eat as soon as possible once we get back home, but I'm not sure if it's safe to keep the cooked wellington warm on a low heat in the oven.
If that is in fact a bad idea: Could I do all the assembly with the pastry and just keep that in the fridge until it's time to cook? Does this increase the cooking time?
I'm making the full filet size BTW.