Two secrets of cooking: Weighing ingredients rather than measuring by volume (I have two Ozeri Touch Professional that read in grams, milliliter, poundscc BBC and ounces, and fluid ounces, and rare...
Assembly of the Beef Wellington: FIllo dough, shingled in prosciutto, spread with duxelles, reduced with whisky and cream, rolled with the browned, painted with mustard/horseradish beef, rolled up...
Ingredients to Beef Wellington Center cut tenderloin, the chateaubriand; puff pastry dough; double cream, soy sauce, and Marmite; Welsh single malt aged in Madeira casks; duxelles; hot English...
Christmas dinner: marrowbones with toast and Beef Wellington mixed fingerling potatoes fried up with shallots and thyme and pancetta (there's thyme in the duxelles layer and I use pancetta as the...
And the first of the three laminations: roll it out to a quarter thickness, about 8 by 16 inches, fold it in threes, turn it 90 degrees, roll it out again to a quarter inch, and fold it in threes....
The next step: rolling out the dough, bar a 4" square center to a quarter inch, flipping it over, put the chilled butter on it that's been made pliant and closing and sealing the parcel so no butter...
Cold butter rolled out to make it pliant, chilled once for thirty minutes along the way, and the detrempe dough made for the puff pastry dough, and set to chill for an hour in the fridge.
Time to assemble the dough and butter, make the first two folds, and chill the puff pastry dough ... From left to right, Strut, Belle, and Spring don't care.