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Old 12-17-2007, 11:04 AM   #11
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Quote:
Originally Posted by lyndalou View Post
I have made it once and found that the beef was too rare for my liking. Not sure how to solve that problem. Any ideas? Anyone?
You just need to finish it a little longer in the oven... once the pastry is golden brown top it with some foil to prevent the pastry from overcooking. 35-40 minutes @ 425 for a 2 lb wellington will get you a more well done piece of meat. A meat thermometer really is a huge help with this recipe. you probably want to shoot for 145 degrees.

Quote:
Originally Posted by Jeekinz View Post
I've had it...never made it. Maybe someone who has made this can give Nick a couple tips so he doesn't ruin an expensive cut of meat?
I made beef wellington last night and it came out pretty good. here is the recipe i used along with some tips that might help you prevent a big soggy mess: Beef Wellington Recipe


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Old 12-18-2007, 06:35 PM   #12
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" once the pastry is golden brown top it with some foil to prevent the pastry from overcooking." wonderful advice for a filet a little more done.

"A meat thermometer really is a huge help with this recipe" - and this is also!!

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