Beef Wellington help

[Bonnifer]

Not sure if anyone is around.

Ive prepped a beef wellington to the pastry stage but I know it’s going to be a disaster.

i followed the recipe but the mushroom duxelle just felt too wet. I should have trusted my gut and dried it out more but I just ploughed ahead.

ATM it’s all wrapped up in the pastry, however it had spilled out and the Parma ham didn’t cover all the meat.

any advice whether I should run out first thing and grab more mushrooms, ham and pastry and start again , scrap everything off the meat and redo?

im supposed to be serving around 2.30pm

Can you deconstruct and use the mushrooms you already have? Fry them out a bit longer until the are dry? Will save time doing it from scratch and all you’ll need is fresh pastry and maybe Parma ham depending on whether that is salvageable.

thank you

I popped out, brought more mushrooms, ham and pastry and started again. Was a total success!