“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.”
“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.”
