Beef Wellington what do you wrap the beef in?Top Tips!

[Eggybreadwithnuts]

DH and I famcy making our own over Christmas period.

Tons of recipes but all wrap differently to stop a soggy bottom.

What works best? I read that you can wrap in home made crepes or palma ham DONT fancy either of those!

Always use ham, don’t fancy the pancakes as too much stodgy combined with the pastry.

Death cap mushrooms?

English mustard, layer of finely chopped & well cooked mushrooms, Parma ham and then the pastry

I never use pancakes or ham - just the mushroom duxelle mixture. It does, though, have to be really dry to make sure you don’t get a soggy bottom!

I use Delia’s recipe, which always works.

https://www.deliaonline.com/recipes/occasions/christmas/christmas-main-courses/fillet-of-beef-in-pastry-with-wild-mushrooms-and-red-wine-sauce

If I’m being a bit cheaty I don’t mess around with pancake or duxelle but spread over some nice pate before wrapping in pastry (as per PP keep bottom really nice and dry).

I’ve only made it once but included the pate, the Parma ham and the pancakes. It was delish - and crispy bottomed - but you need to go for a long wintry walk first to justify eating it.

😂 Too soon?

I use pancakes, you really don't taste them amongst the pastry.

Another vote for pancakes, you really don't notice them.

Really dont want to use ham

If using pancakes, do you use mushroom mix first?

DP uses very thin crepes. Works well. What do you not like about it? It’s worth finding Gordon Ramsay’s how to video. It’s informative-but also hilarious!

Order would be Pastry, pancake/ham, mushroom, beef. I don't use ham or crepe but the mushroom mix must be as dry as you can get it - cook until the moisture has evaporated. Never had a soggy bottom.
www.raymondblanc.com/recipes/beef-wellington/

I made Beef Wellington for Christmas 2 years ago following this guy’s
to the letter. 24 hours of prep for 20 minutes eating but it was spectacular.
IIRC he uses very thin crepes and ham.
The video is worth watching for the entertainment value.

A tip to avoid a soggy bottom for any pastry is to heat up the baking tray in the oven first. I think Mary berry (or was it delia?) uses 2 trays, one is preheated already.

Pmk