The Beef Wellington consist of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry.
The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection.

I also watched the preparation on MasterChef Junior.The preparation certainly didn’t look easy to execute perfectly. The beef could been under or overdone, and the puff pastry needed to be crisp.

When the dish arrived accompanied by red wine jus and a side of mashed potatoes, I imagined the portion to be a lot bigger? Somehow. Perhaps I got my mind on the typical roast beef.

To me, it was really about the contrast of the outer buttery, fluffy layer with the inner meaty part. I wondered more of how it was prepared more than the taste.

The accompanying mash was forgettable (perhaps I was too into JR’s version), but the salad of glazed carrots and seasonal greens was spot-on.