Beef wellington
THE CHALLENGING ONE
"When it comes to luxurious mains, beef welly is an all-time classic. It’s not what you’d cook on a Wednesday night, though. Even with time on your hands it’s tricky to get just right, with a crisp golden pastry crust around a tender, still-pink beef fillet. I’ve spent a lot of time fine-tuning this recipe (and adding my own stamp) so you can make it with confidence – and avoid costly mistakes." LOTTIE COVELL, DEPUTY FOOD EDITOR
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING LUCY O’REILLY STYLING MORAG FARQUHAR
HOW WE CRACKED IT
Common problems we addressed when perfecting the recipe, and how we fixed them. As with all recipes, read it all the way through, including the tips, before you begin
PROBLEM 1
• The pastry is soggy
THE FIX
• Wrapping the mushroom-coated fillet in parma ham before wrapping in pastry minimises the amount of meat juices soaking into the pastry.