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graham[_4_]

On 17/10/2014 9:13 AM, 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
>
Many years ago I tried putting a thin layer of toast under the fillet to
absorb the juices. It worked and blended in nicely.
Graham