New to this forum.
Lifestyle change permits me to adventure more in the kitchen.
I plan to do beef wellington usin single fillets in puff pastry, wrapped in palma ham accompanied by a form of pate (not liver) with diced mushroom and all that jazz.
Does this sound like the right trAin of thought when doingthis on a single portion basis?
What i really need is all of your tips how to pull this one off without it becoming soggy!