Thread: Beef Wellington
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notbob notbob is offline
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Default Beef Wellington
On 2014-10-17, > wrote:

> Her trick was using short crust pastry for the base and puff on top,

Bingo.

I recently came across a recipe for Beef Wellington in a back issue of
Fine Cooking magazine, which is famous for always including one
detailed all inclusive classic recipe. I was aware of the puff pastry
and the duxelles, but had never heard of wrapping the meat in crépes
to help absorb the beef juices and so avoid making the puff pastry
soggy. According to wiki, some recipes --apparently not all-- include
crépes as an ingredient. Regardless, it was too involved for me, so
I've not made Beef Wellington.

nb
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