You would use puff pastry- found in the freezer section of your grocery store, not a crepe. Encasing it in the pastry keeps the flavors, aromas, and juices encapsulated to give you a juicer, tender and more flavorful entree.
We use puff pastry dough not a crepe. Those two dishes you mentioned are classics, developed many, many years ago. Today's chefs are just following tradition. Personally, I'm not a fan of taking a nice tenderloin and wrapping it in dough. Tender and juice can be accomplished by searing the meat. Most Beef Wellington's are over done.
Answers
April 20, 2010
You would use puff pastry- found in the freezer section of your grocery store, not a crepe. Encasing it in the pastry keeps the flavors, aromas, and juices encapsulated to give you a juicer, tender and more flavorful entree.
April 20, 2010
We use puff pastry dough not a crepe. Those two dishes you mentioned are classics, developed many, many years ago. Today's chefs are just following tradition. Personally, I'm not a fan of taking a nice tenderloin and wrapping it in dough. Tender and juice can be accomplished by searing the meat. Most Beef Wellington's are over done.
April 21, 2010
On australian Masterchef they used a crepe then the pastry and i noticed Rosemary Shrager uses a crepe and pastry for her salmon