In a couple of weeks I'll be cooking Beef Wellington for a dinner party. I have cooked Beef Wellington before and sometimes the pastry at the base can be soggy.
I would appreciate thoughts on whether a non-stick chip gauze such as the one in the link below could be used to allow any oil to drip from the Wellington into the oven and not remain in the pastry:-
2 Universal Oven Reusable Non Stick Mesh Chip Baking Browning Tray Basket | eBay
I am wondering whethere putting the Wellington on something like this will stop the base patry getting soggy.
I am of course wary of whether I will be able to remove the Wellington from the gauze as it exits the oven.
Thoughts would be appreciated please