Yes, you can. Good luck!

I am making beef Wellington on Saturday, can I prep everything and leave it in the fridge for 6-7 hours, take it out egg wash it and then put it in the oven, would that be ok

Food is food and let people enjoy it how they wish. There’s no need to police the enjoyment of food, “decades”* of tradition or no. That just makes food shamefully inaccessible. That is the real crime. (*Note that the first published recipe for it was in 1910, but “meat wrapped in pastry” has been around for far longer. And you’ll find that beef Wellington itself has changed often, as any older recipe is. It’s even theorized that the named is just a rebranding for patriotism. It’s the freedom fries of its era.)

Hi Jean – no need to peel them – just clean them first. Good luck!

I believe you will find that among purest, omitting the pate in beef Wellington really isn’t an option. It is simply no longer beef Wellington. Some things really just shouldn’t be mucked about with. There really is something to be said about tradition, particularly tradition in food and consistency in recipes. If you don’t like pate, don’t order beef Wellington. Heck, invent your own dish… But please stop messing around with decades of tradition.

Hi Christopher – I normally use the brand shown in the post (Three Little Pigs). Each Wellington needs about 2 Tablespoons, so 8 total Tbsp for this recipe. Here’s a link with more information about the pate itself.
It is optional but I think it adds a lot of flavor!
https://amzn.to/3NJNfsA

Hi Susi – In the post, prosciutto is mentioned as an add on ingredient: “Prosciutto is a popular addition to Wellingtons. If you decide to add prosciutto it will be the first layer on the puff pastry (before the pâté or mushrooms).” Not required but does add an extra layer of flavor.

I think I am missing something because this recipe doesn’t seem to have prosciutto. Wondering why the comments about freezing prosciutto. Thanks.