I'm making Beef Wellington for my Christmas Dinner, and I'm breaking a cardinal rule by preparing something for guests that I've never fixed before - primarily because it's a little pricey to make.
From the recipes I've read through, there is a (for lack of a better word) "glaze" or "paste" layer between the tenderloin and the puff pastry. It's this paste that has me troubled. Some are spicy mustard-type, some are herbal/butter, some are a savory mix.
In your experience of either eating it or making it, what kind of "glaze" have you liked and, just basically, what was it?
From the recipes I've read through, there is a (for lack of a better word) "glaze" or "paste" layer between the tenderloin and the puff pastry. It's this paste that has me troubled. Some are spicy mustard-type, some are herbal/butter, some are a savory mix.
In your experience of either eating it or making it, what kind of "glaze" have you liked and, just basically, what was it?