re: Beef Wellington (Pic thread - a la MeridianDog)

Very nice!

Did you let the filets cool down completely before wrapping them? I would recommend that to people trying this for the first time, just as you did with the duxcell.

I always find that the puff pastry is a bit tricky to work with. If you mess with it too soon out of the freezer/fridge it breaks, too long and it gets gummy and hard to manipulate. Then there's the question of rolling it thinner which adds to the degree of difficulty.

You're correct that it's not that difficult of a dish to make, and the results can be incredible. Besides the first time I tried making this dish to experiment, I've since only made it for guests and it's absolutely wowed them.

Recommednations: try it with some sort of sauce on the plate (not over the crispy puff), some sort of jus or demi ftw. Also, with a knife, slit a hole or two in the top to allow the moisture to escape during cooking. I like to carve my guest's initial into the top.

Again, nicely done!