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beef wellington w/ phylo?

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beef wellington w/ phylo?

EP | Dec 23, 2002 08:54 AM

I was thinking about cutting the tenderloin into individual servings, searing those, use traditional wellington ingredients but then instead of using puff pastry I would wrap the pieces in pyhlo. I figured several sheets per slice. Any one tried anything like that or have any thoughts as to whether it is a 'good thing' or a bad idea?

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