England
Beef Wellington
A baked dish pairing beef fillet with duxelles inside puff pastry. Prosciutto or dry-cured ham may wrap the contents to retain moisture and keep the pastry from becoming soggy; the beef may also be coated with mustard.
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About this dish
Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from becoming soggy; coating the beef in mustard; or substituting shortcrust pastry for puff. Classical recipes may include pâté in place of duxelles, or use of crêpes in place of prosciutto.