Hi All-

I love to make Beef Wellington for special dinners but hate the bottom
of the pastry crust getting soggy from the meat juices. I make it both
with the whole tenderloin roast and with individual filets. Ive tried
lots of things including letting the meat rest after searing it- and
patting it dry with paper towels before putting it in the pastry. Is
there a solution or am I just stuck with soggy pastry?

Thanks!

Alex