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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

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About Delicious Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…
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