A CLASSIC Wellington—beef tenderloin smothered in a paté-enhanced mushroom duxelles, baked inside a pastry crust—is a dish I’ve all the time treasured on the desk and located elusive within the kitchen. The primary time I ventured to make it, I discovered why the Wellington is normally reserved for particular events: Laborious and tough, the recipe is a minefield of kitchen disasters ready to occur. If all goes nicely, count on a juicy, crisp-crusted, richly flavored centerpiece to a festive meal with an incredible wow issue. If not, you’re left with a soggy log encircling bland, dried-out meat—after a day toiling within the kitchen.
With the approaching vacation in thoughts, I requested three cooks for his or her high tips about methods to keep away from the most typical Wellington pitfalls. Their recommendation and trusty recipes comply with.