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Posted to rec.food.cooking
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Beef Wellington
> wrote in message
...
> On 17 Oct 2014 15:13:40 GMT, notbob > wrote:
>
>>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
>
> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
> I have never heard of using crepes, nor would I like them there!
I would think they would "blend in" and if they kept the puff pastry from
becoming soggy it might we a nice trick.
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