I plan to do this for Christmas lunch and have ordered a nice cut of beef fillet which I'll pick up on Saturday morning, Christmas eve.
Once before I did beef Wellington or perhaps it was just a pork fillet in a pastry case, and I remember it not being perfect.
What are the pitfalls?
Should I make specially sure the pastry is hermetically sealed round the meat?
Should I add oil or fat to the meat before wrapping it in the pastry?
Oven temperature?
How do I prevent the pastry getting too soggy underneath the meat?
Frank Field, Labour Peer has died, aged 81y.
To think that London, or anywhere else for that matter, does not belong to any one demographic