Originally Posted by
Asta1 
Wow! I'm impressed. I consider myself a pretty decent cook but beef wellington has never come out too well for me. Either the pastry is soggy, I overcook the meat or SOMETHING!. What's your secret for keeping the crust from getting mushy?
Tonite I made chicken scallopine with a mustard cream sauce, with rice on the side. Turned out yummy.
That DOES sound yummy!
I think I lucked out on the mushiness, actually.
I went really easy on the sauce when I wrapped the meat in the puff pastry.
Also, I seared the meat before I wrapped it... that probably helped too!
-Goat