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Beef Wellington
January 05, 2002

Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy, even for first-timers, I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices.

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