"Robt E" > wrote in message
k...
> 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

This link to uktv food (BBC) has video footage to show you how it's done using
crepes.
http://www.uktvfood.co.uk/index.cfm/...D/516239.shtml
(sorry don't know how to make it shorter)
Hope this helps
Sarah