I come from a Food Network generation that first heard of a Beef Wellington through the angry lips of the celebrity chef, Gordon Ramsay. Beef tenderloin wrapped in a puff pastry? Yes, please! However, Mr. Ramsay sure did make it known to everyone just how easy this recipe can be to mess up. Or so we thought.
I happen to like things to be easy. I like to buy a couple of fillets of beef tenderloin, a roll of puff pastry, a few shallots, and some button mushrooms and be on my way to a “fancy” dinner.
The big difference that I do, and this is nothing new, I’m not a culinary pioneer on this, but I like to wrap individual servings rather than one large sliced to order roast. Google Beef Wellington, and most of what you will see a full tenderloin presentation. Why make it more difficult than it needs to be right?
Foodservice.me 