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In article . com>,
says...
> 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
>
>
For what it's worth, Michel Roux, in his cookbook, "Only The Best", has
a recipe for Beef Wellington. He wraps his roast in a layer of herby
crepes before wrapping in puff pastry (the herby crepes are just
ordinary crepes/British pancakes with chopped herbs added to the
batter). He says this keeps the puff pastry from getting soggy.

RobtE