“The Wellington's presentation was great but if you follow the cooking temperature directions you'll wind up with well-done Wellington. I didn't find that all that appetizing. Suggest you knock 5-10 minutes off the suggested time. Should get you medium-rare.”
“The beef was fork tender and kept its flavor and texture even when the leftovers were reheated. The crust never browned, and I didn’t want to overcook the meat, so we ate with the crust cooked but not crisp.”
