Secrets/Tips for a Perfect Beef Wellington??
We like our filet of beef rare so want to make sure I don't overcook it when I make a Beef Wellington. This is not my dish of choice but it has been requested for a Birthday dinner. Any secrets/tips for cooking Beef Wellington? Thank-you in advance for any advice.
For the meat, just sear and cook for half the time required for your taste, set aside to cool down (you can do that and do all other preparation a day in advance).
Before doing the assembly, let the meat (and other ingredients) come to room temperature.
The final cooking time should be just enough to cook the dough and heat the meat inside.
(it's not something I go on a regular basis, and I overcook the meat maybe 1/4 of the time)