Beef Wellington pastry is soggy

[jas...@my-deja.com]

I am using Filet Mignon in my Beef Wellington
receipe, and the pastry becomes soggy on the
bottom during cooking. What can I do to prevent
the pastry from becomming too soggy?

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Before you buy.

[Alan Zelt]

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--
alan

Eliminate FINNFAN on reply.

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[A,C &E Jenkins]

jas...@my-deja.com wrote:
>
> I am using Filet Mignon in my Beef Wellington
> receipe, and the pastry becomes soggy on the
> bottom during cooking. What can I do to prevent
> the pastry from becomming too soggy?
>
> Sent via Deja.com http://www.deja.com/
> Before you buy.

I assume you mean a whole fillet rather than "filet mignon", as this is
a tournedo of fillet wrapped in bacon. Or is that what you're using?
Anyway, a few suggestions come to mind.
Make sure your fillet and other filling ingredients (mushrooms, pate)
are completely cold before wrapping them in the pastry.
Make sure your fillet and fillings are quite dry before wrapping in the
pastry.
Use a metal baking sheet, preferably a black one (dark conducts the heat
better).
Put the Beef Wellington into a hot oven- 400F- 425F/ 200C- 210C.
If you are using a filet mignon, maybe the fat from the bacon is
affecting the pastry somehow. Can't really say, never used bacon in BW.

Hope this is of some help.

CJ

[exo...@my-deja.com]

> > I am using Filet Mignon in my Beef Wellington
> > receipe, and the pastry becomes soggy on the
> > bottom during cooking. What can I do to prevent
> > the pastry from becomming too soggy?
> >

one thing you could try - pop your heaviest baking sheet in the oven to
heat up, assemble the beef wellington on another baking sheet and,
depending on how brave youre feeling, either transfer the whole lot to
the hot sheet or just put the second one on top of the hot sheet.

we do that with quiches and it makes a fair difference.

[Dimitri]

<jas...@my-deja.com> wrote in message news:83h3c7$5ko$1...@nnrp1.deja.com...

> I am using Filet Mignon in my Beef Wellington
> receipe, and the pastry becomes soggy on the
> bottom during cooking. What can I do to prevent
> the pastry from becomming too soggy?

I have 2 questions:

1. Are you cooking the whole fillet or doing individual pieces?
2. Are you searing the fillet first?

Your recipe and/or methodology would be helpful.

Dimitri

[Brian]

I'll ask my girlfriend for the recipe but from what I can remember it
included the use of those rice flour Wan Tan wrappers. Apparantly they help
to reduce soggy tendencies but it needs clarification. We plan on cooking
Beef Wellington for guests at New Years. Maybe we should re-think it.

Brian
<exo...@my-deja.com> wrote in message news:83lon6$6bu$1...@nnrp1.deja.com...

>
> > > I am using Filet Mignon in my Beef Wellington
> > > receipe, and the pastry becomes soggy on the
> > > bottom during cooking. What can I do to prevent
> > > the pastry from becomming too soggy?
> > >

[Brian]

Yes. Try laying out rice paper first and then put the mushroom mixture and
tenderloin on top. Wrap the whole business up and then wrap this up with
the puff pastry. Apparently the rice paper takes on a slightly chewy
texture that is fairly appealing and keeps the pastry from getting soggy.

"Brian" <bdu...@worldnet.att.net> wrote in message
news:83pipp$ppn$1...@bgtnsc01.worldnet.att.net...