FOOD NEWS
The Best Cut Of Steak For The Tastiest Beef Wellington
by MARIA SCINTO
Traditional beef Wellington is roast beef wrapped in puff pastry with a layer of liver pate between the two. Developer Hayley MacLean, however, simplifies things.
MacLean’s individual-sized beef Wellingtons have no pate, and she uses smaller steaks wrapped in puff pastry. The dish still looks fancy, but a home cook could make it.
It matters what cut of meat you use to ensure that the steaks will be sufficiently cooked, yet not overdone, by the time the pastry is puffy and golden.
MacLean opts for tenderloin steaks, cut from the same part of the cow used to make a full-scale beef Wellington, to create the same rich and meaty flavor as the original dish.