12-17-2016, 12:30 PM
Classic beef wellington is coated with liver pate and no one likes liver here except my husband and I don't care what he likes. I suppose I could do it with a mushroom pate, but then I have to be really careful that the puff pastry doesn't get soggy and that the meat is cooked a perfectly medium rare. Otherwise you'll fuck up a whole tenderloin. I don't know, it's a bit of work.