Give me your beef Wellington tips!

[KillingMeDeftly]

So I've decided to make beef Wellington for our Christmas meal,
despite never having made it before. I've found a recipe on BBC Good Food that doesn't look too tricky but I was wondering what your best tips for preventing a soggy bottom were?

I've ordered the fillet and plan on doing as much as possible in advance and not rolling the beef in the pastry until it's cold.

Cook the mushrooms until you’re sure they aren’t releasing any more liquid, otherwise it will seep out after it’s wrapped.
Brush the meat as well as the pastry with egg wash. This will make the top layer of the pastry stick to the meat and stop it from rising and leaving a gap. Drape the top layer of pastry over the meat very carefully, smoothing it down as you go so you don’t trap any air.
Rest it between each stage of wrapping. Once you’ve added the ham, wrap it in cling film then pop it in the freezer to firm up.
When you cook it, put it seal side down.
Preheat the roasting tray so the pastry starts cooking right away and reduces the chance of any of the filing leaking out.

Thanks, that's really useful. I plan on cooking the mushrooms the day before and then leaving them in a strainer overnight to get out all the liquid.

KillingMeDeftly
Don’t strain the mushrooms, cook them down until they’re dry (ideally with some port).

Same…
Following for tips too.
Where did you get the meat? And what should I expect to pay roughly?

fb.watch/hsUS4xiT9V/
This is a really great video on technique. Her hints and tips help a lot. Good luck. I love a good Beef Wellington.

From a local farm shop. It was pricey but we don't eat meat that often.

It was about £60 for a kilo but that was less than most supermarkets. Lidl is doing a chateaubriand that you could use for it and that's about £40 for 700g.

Make sure all your ingredients are as cold as possible before you wrap them. I would do it all the day before (except the pastry) and then after it's wrapped, stick it in the fridge for a bit again. Start with a high temperature to get the pastry browned then turn it down to let the meat cook.

This is the recipe I was going to use https://www.bbcgoodfood.com/recipes/beef-wellington

Has anyone tried it? It looks fairly straightforward but the comments indicate the cooking time isn't long enough. I like my meat rare but not bleeding!