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Reviewed The Ultimate Beef Wellington

Dec 25, 2011 in Food Network Community Toolbox on

made this last year and of course was fabulous, my problem was the phillo dough of course got for no better term, soggy. Has any one put this on a rack, and if so would it bake quicker. Yes my duxelle was well sauteed and somewhat on the dry/ready to roll stage. Perhaps even with the resting period the dough would become a bit moist.""

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