1) Cook the mushrooms until you’re sure they aren’t releasing any more liquid, otherwise it will seep out once wrapped, causing the pastry to become soggy.
2) The crepes protect the pastry from excess moisture as the beef cooks, and also helps the beef stay joicy and tender once cooked.
3) Be very careful to tightly wrap your beef – the tighter the wrapping, the better the shape, which will result in more even cooking.
4) To get the perfect shape, wrap the beef tightly in the crepes and chill the wrapped beef for the full 30 minutes to allow it to rest.
5)The second round of chilling in Step 8 (see related recipe) helps to set and seal the pastry, crepes and beef together to form the perfect cylinder shape for baking.
6) When wrapping the wellington, it’s important to avoid making ay holes or leaving gaps in the pastry, to ensure the beef is evenly cooked.
7) Make ahead for easy entertaining! Cover the pastry-wrapped beef in plastic wrap and store in the fridge for up to one day until ready to bake.
8) Traditionally, beef wellington is meant to use a layer of pâté instead of mustard – you can substitute one for the other, if you prefer.
9) When serving, use a sharp serrated knife to cut the beef wellington into thick, generous slices, without breaking the delicate pastry.
10) For an easy sauce, saute finely chopped French shallots with a drizzle of red wine, beef stock and fresh thyme, and simmer until thickened.
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