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Beef Wellington
October 28, 2003

i made this for an anniversary dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. This soaks up any juice keeping the bottom crispy. No one was aware it was there, even after I'd told them. I also seared the meat in a frypan. Wonderful easy recipe that makes anybody look like a real chef!

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