The Cook's Book: Techniques and Tips from the World's Master Chefs
Beef Wellingtons
Page 288
Cuisine: English/Scottish | Course Type: Main Courses
View photos (1)Tags: classic
Recipe Reviews
friederike from Berlin,
They were very delicious, BUT... it took ages until the puff pastry was done and golden brown - so long that the steaks had already begun to dry out. Actually, it only once we set the temperature to 200°C that anything seemed to happen. Next time I would start at 200°C right away. It probably also helps it the steaks are perfectly round and even shaped. For my taste, it was much too much meat, but then 150g per person isn't shockingly much. I could have seen this without the steak, or perhaps with a filling of minced meat - though then again, it wouldn't have been Beef Wellingtons.
Minor points: When making the pancakes, remember to do a test first - ours ended up being slight too small, we could have better used the larger pan. And we used butter, which worked better than without.
All in all, well worth all the extra effort, but keep an eye on the temperature.
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