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Beef Wellington

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DaphneBroon Tue 20-Dec-16 12:26:46

www.raymondblanc.com/recipes/beef-wellington/

This is Raymond Blanc's

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DaphneBroon Tue 20-Dec-16 12:24:32

The recipe I know wraps it in a pancake before the pastry. I imagine that keeps the juices from giving the pastry a soggy bottom.
Other than that, just don't overcok the beef!

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JackyB Tue 20-Dec-16 12:22:04

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?

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