Beef Wellington
Posted: Sun Feb 17, 2013 5:46 am
I have a dinner coming up and we will serve Beef Wellington. It has been a number of years since I have made it. I remember that protions of the puff pastry crust were a bit soggy and I did not enjoy that. Any thoughts on how to stop that soggyness. I will be taking the meat and searing it well, coating it with a bit of stone ground mustard. I will layout my prosciuto and put my mushroom mix on the prosciuto and then wrap the roast. I will then wrap the whloe thing with plastic wrap and chill for 1 hour. Next I will cover with the puff and coat with beaten egg. Roast for 40 min at 425 degrees for an internal temp of 120 degrees. Rest for 5 min and serve. I was thinking of puting the roast on a wire rack so the puff could cook uniformly on the bottom. The dish will be served with a roast stuffed quail with a garlic veal glaze and roast Belgin endive. Do you feel the Wellington needs a sauce?