A few years ago, I tried my hand at making a classic Beef Wellington. It wasn’t a half-assed attempt either (believe-you-me). It was the first time I had ever attempted one and I went all out; beautiful (read: expensive) filet mignon, lashings of whole grain mustard, layers of salty prosciutto, duxelles and even a herbed crepe. I spent aaaages assembling this thing and I swear to God, if I were the sort of person who turns to the drink when stressed, I would have downed a whole bottle of something. However, once wrapped up in puff pastry, baked to golden deliciousness and removed from the oven, all suddenly became perfect with the world. Seriously, I nailedit. The crust crisped up exactly as it should have and ultimately became the vessel for a package of medium-rare bliss. Since then, I have become addicted to watching culinary hopefuls on Masterchef and Gordon Ramsay shows eff-up Beef Wellingtons on a regular basis. Call me Little Miss Schadenfreude if you will, but there is something satisfying about knowing that I produced a perfect rendition on my very first go. So, why have I not made it since? Well, in all honesty, the whole procedure is […]

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