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Beef Wellington


Faustian
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Would brushing the pastry with egg whites prevent sogginess?

 

No, brushing the pastry with egg whites (my Mum used egg yolks) is just to give the pastry colour and make the dish look more appetising. The moisture comes from the pate and mushroom topping (I think this is what Coss refers to as the Duxelle?).

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I agree, it is difficult, but the key is that the beef is substantially cooked already before you put the mushroom duxelle on.

 

Gordon would disagree!

 

I've not heard of using pancakes as a moisture barrier, but I have heard of Pancetta. I imagine thinly sliced Salami would be interesting.

 

Gordon uses parma ham.

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