en crote in American English ( kut) French Cookery. Rather than using beef tenderloin, our Wellington is stuffed with duck breast, which makes it a smaller project, and suitable for feeding two people. It is also recommended that generous slices of the Wellington be cut to prevent it from crumbling. If you use the right ingredients and the right technique, you can quickly and easily make a delicious Beef Wellington. Preheat oven to 425F. Time Nutrition Servings Flatten into a 1-inch-thick rectangle. Smooth out the seams with your finger as before.Now, roll the whole thing over so that the seams are on the bottom. How long do you cook frozen beef Wellington? in. This will ensure that all the layers will be heated evenly and taste delicious when you take a bite out of them. The pastry, on the other hand, was rubbish. Beef Wellington is a dish that can be prepared up to 24 hours in advance and baked from fully chilled. This won't be my usual introduction but here goes: I hope you are reading this review of Trader Joe's Beef en Croute before you make this. Brush the pastry again with beaten egg and chill for 30 minutes to firm up. I/n a large frying pan, heat some vegetable oil to medium hot. One of the classic en croute recipes is Beef Wellington, or in French, boeuf en croute. Remove puff pastry from refrigerator. The dough can be an ordinary pie dough or puff pastry. By following these simple steps, you can enjoy a pastry with crisp and golden bottom crust on every occasion. I pulled mine out of the oven at 30 minutes because the exterior pastry was getting quite brown. You'll want to cook by temperature and not by time. Trader Joes Beef en Croute is basically a Beef Wellington tenderloin wrapped in puff pastry with duxelles (usually mushrooms, shallots, etc.). This is not quite a pot pie but rather a whole beef tenderloin which is seared and then wrapped in pastry dough along with foie gras, thinly sliced cured ham, and a paste made of chopped mushrooms and flavored with brandy. I hope youll check out my blog and my recipes, and I look forward to hearing from you! For a touch of luxury, bake lobster tail baked with your beef wellington and serve with a creamy parsnip puree, brown butter carrots, French braising cabbage, tomato confit, or smashed brussels sprouts. Published on February 23, 2022. The key to reheating beef Wellington is making sure that youre not cooking it, but instead reheating it in an oven at 300 degrees Fahrenheit for 15-20 minutes, depending on the size of your dish. The next day, let the dough set at room temperature for about 15 minutes. 2023 Warner Bros. Make sure your meat thermometer is accurate; you can test this in a bowl of ice water (32F). Prepare your Beef Wellington according to the recipe and stop right before you need to add the puff pastry. Introduce as much air as possible during making. When you take it out of the oven, let it rest for 10 minutes. You wont want to refreeze beef wellington if it was previously frozen. It wasn't long before Wellington became the "it" recipe for aspirational housewives looking to impress at dinner parties. Spread pat over top and sides of filet. You will be able to impress your guests and create an unforgettable dining experience by combining the right combination of starters and sides with your beef wellington. What meat does Gordon Ramsay use for Beef Wellington? Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. The other elements of a beef Wellington complement the tenderloin very well to showcase what's great about tenderloin while amping up the flavor. What is the difference between Beef Wellington and beef en croute? Get daily tips and expert advice to help you take your cooking skills to the next level. In the culinary arts, the term en croute (pronounced "on KROOT") indicates a food that has been wrapped in pastry dough and then baked in the oven. I don't know how much variation there is in shape of meat. Since 1985, D'Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. How long can beef Wellington stay in the fridge before cooking? You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. For a larger Beef En Croute, use a 750g (1lb 12oz) piece Simon Howie Beef Fillet. 1. You could pair the en Croute with roasted, crushed new potatoes, tenderstem broccoli, sauted leeks, and a gravadlax sauce made from green onions. The ends when I cut into it (after giving it the required rest) were well done. If youre looking for something that your patrons will be talking about, beef Wellington is the place to go. Paint the whole thing with beaten egg, and bake for about 30 minutes. Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? Place the beef on this, pick up the bottom edge of the plastic, and roll it so that the duxelles covers the beef. Crpe is a thin French pancake made of a simple batter of eggs, flour, and milk, and it is usually cooked in a shallow pan. This classic dish has been around for centuries, and it is regarded as a delicacy. If not, then you can always consider getting one of these thermometers which have prevented me from overcooking a number of roasts. If its a seared off beef fillet smeared with mustard, a duxelle of Mushrooms, pate, and covered in puff pastry, youve got a Beef Wellington. A surf-and-turf theme combined with baked lobster tails is the perfect finishing touch for a decadent meal. If not, then I'm sure you'll be sharing your thoughts in the comments section which is always appreciated. Related Questions. Refrigerate overnight. This is not quite a pot pie but rather a whole beef tenderloin which is seared and then wrapped in pastry dough along with foie gras, thinly sliced cured ham, and a paste made of chopped mushrooms and flavored with brandy. Now, roll the whole thing over so that the seams are on the bottom. If you want to impress your guests with this classic dish, grill Beef Wellington. The Fugu Puffer Fish. Beef Wellington is a classic dish that is often served at special occasions. One of the classic en croute recipes is Beef Wellington, or in French, boeuf en croute. Basically, this is the dish better known as Beef Wellington. Im Brian Danny Max, a chef and a writer at cookingtom.com. At least 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475F. Preheat the oven, and a baking sheet, to 200C. Beef Wellington is a classic British dish made of a filet of beef tenderloin wrapped in a pastry dough and often topped with a pat of butter and some herbs. The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user. Make Perfect Fried Crepes A Step-by-Step Guide For Sweet Or Savory Dishes. Remove string. Click on Thoughts & Reviews of Trader Joesfor asearchablelist. 3 ounces pate de foie gras or pate of chicken/pork liver. In pt pastry, and served cold; and pt en crote, a meat, game, or fish filling cooked in a crust and served hot or cold. Some of the most popular theories for why the dish was named the Wellington, after the Duke of Wellington are: 1) Arthur Wellesley wasnt fussed about what he ate and let his chef create whatever he liked his chef liked creating Wellingtons. Other great sides to pair with this dish include glazed carrots, roasted Brussels sprouts, creamy mashed potatoes, garlic green beans, and a bright and flavorful salad. Cook from frozen, adding an extra 10-15 minutes to the cooking time, until the pastry is golden and cooked. What temperature should beef Wellington be cooked at? The best way to cook beef is to place it on a medium rare setting, which is one of the most difficult aspects of the dish. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. In 1815, the English created their version of the French filet de boeuf en croute, calling it Beef Wellington. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Roll pastry pieces out to create an 18x10-inch rectangle, fusing the pieces together. Turn out onto a work surface and knead lightly to make a smooth ball. Place filet, pat side down on pastry. The key distinction between this Beef en Croute and a Beef Wellington is that the Beef en Croute is a puff pastry parcel of fillet steak topped with pate, whereas the Beef Wellington is entirely made of beef. Bake in 425F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135F for medium rare; 150F for medium. Beef Wellington is a classic dish, made with a steak or roast beef that is wrapped in pastry. What temperature should Beef Wellington be cooked at? It's a beautiful and impressive holiday dish. How the dish so well-known and long associated with British culinary history made it to the United States is still unclear. Delicious and very tender meat. To round out the meal, you could also add a bottle of your favorite red wine. The type of cheese, bread, and wine used to assemble the most basic version of this dish, which is effectively cheesy toastcan vary depending on which region you happen to be enjoying it in. Although Beef Wellington is considered a quintessentially British recipe, the name Wellington applied to beef wrapped in pastry with foie gras and mushrooms doesn't appear until 1903, and it's in the Los Angeles Times, of all places. Sprinkle the work surface with the flour. You can make Beef Wellington ahead of time up to 24 hours. Want to see more items I've reviewed from Trader Joe's? If the wellington hasnt been frozen before then simply wrap your leftover in clingfilm then foil and place in the freezer. The aspic, in addition to providing moisture and interest, also strengthens the meat mixture, allowing it to be sliced thinly without crumbling. Put the roast on it. But here is the problem: the directions. The 1960s was the heyday of Beef Wellington in the U.S., so as usual, all eyes turn to Julia Child. Still, the beef was nice and tender and there's an herby mix on the puff pastry. The resting period makes a big difference; 30 minutes is much better than 15. The shallots are sauted in butter to give the sauce a hint of sweetness, and the herbs add a touch of earthy flavor. The bottom was more than a little soggy and I was really disappointed in it. Thanks for the post. You can freeze leftover beef wellington but only if you cooked the wellington from fresh. One of the classic en croute recipes is Beef Wellington, or in French, boeuf en croute. One of the classic en croute recipes is Beef Wellington, or in French, boeuf en croute. If you continue to use this site we will assume that you are happy with it. This item was clearly labeled on my receipt as being a holiday item so you might way to buy an extra or two if you really love it. A Beef Wellington, on the other hand, does not include a puff pastry piece of fillet steak topped with pate, whereas a en Croute does. This article by Leah Hyslop in The Telegraph traces the history; she searched high and low for a 19th-century reference to Beef Wellington in British cookery books, and could not find one. Brush top and sides of pastry with egg wash, and use a small sharp knife to cut a few slits into the top of the pastry. Technically you can make just about anything "en croute". Encrypted was only thing good. Beef Wellington is a delicious and hearty main dish that can be served with a variety of sides. Can you imagine all the New Year's resolutions made to cook this dish? Making Wellington Beef with the proper ingredients and techniques is an excellent addition to any dinner party, whether you are cooking for one or many. The puff pastry is good but a tad soggy on the bottom. The temperature of the beef is kept at 425F (218C) to help the pastry puff and coat the beef in insulation. Gordons tip is to slice the Wellington around an inch thick. Clarified butter to sear the meat. This is not quite a pot pie but rather a whole beef tenderloin which is seared and then wrapped in pastry dough along with foie gras, thinly sliced cured ham, and a paste made of chopped mushrooms and flavored with brandy. Unroll the dough on the worktop. It came out at about 148F (so start checking earlier). This is a seasonal item so if you fall in love with this you should stock up before they disappear. Connect with us on social media to share your cooking adventures. What are the Microsoft Word shortcut keys? You will need 500g (1lb 2oz) pastry and use 150g (5oz) each of mushrooms and pate. Carefully cut into thick slices, serve with potatoes, vegetables and gravy, sit back and bask in the admiration of your guests. Squidge up the ends of the film, and twizzle the whole thing in the air so that you have a tightly-wrapped package. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. Tag @dartagnanfoods onFacebook,InstagramorTwitter. My parents are both great cooks, and they taught me a lot about the kitchen. How does pt differ from pate en croute? The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. How much do you have to change something to avoid copyright? Paint the whole thing with beaten egg, and bake for about 30 minutes. Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Spread remaining pat on the top of the filet. in puff pastry and sealing it well to make for a moistly cooked filling encased in crisp, golden pastry. This dish not only stands out from the crowd, but it also adds a distinct sense of textures and flavors to the experience for your guests. Therefore, beef wellington does not have crpe as an ingredient and it is not a traditional part of the dish. Yes the crust was a bit soggy on bottom and I will take the advice of switching up the cooking of the underside. It should be the same width as the beef. It is often assumed that this dish is named for the Duke of Wellington, either in honor of his victory over the French at the Battle of Waterloo in 1815 or because he liked to eat it before going into battle. Yes. What is the difference between Beef Wellington and beef en croute? This classic combination of asparagus and hollandaise sauce goes well with beef and is a perfect complement to the rich, savory flavors. Try it yourself and let us know how it goes. What separates the city of Wellington from the other cities in the Dominion? Remove the plastic film from the beef/duxelles roll. To freeze: Open-freeze the beef en crotes at the end of step 4 until solid, then transfer to a container or freezer bag and freeze for up to 3 months. You wont want to refreeze beef wellington if it was previously frozen. This is not quite a pot pie but rather a whole beef tenderloin which is seared and then wrapped in pastry dough along with foie gras, thinly sliced cured ham, and a paste made of chopped mushrooms and flavored with brandy. How do you keep the bottom of Beef Wellington from getting soggy? The warm meat absorbs the aspic and expands back out to fill the crust again. 86.1K subscribers Beef Wellington is an absolute classic British dish (okay, the French also claim it in its Boeuf en Croute impostorishness). We offer the same high-quality products to home cooks atdartagnan.com, along with recipes and guides to help you live the tasty life. The beef tenderloin is usually coated in Dijon mustard and wrapped in prosciutto before being enclosed in the puff pastry crust. Why do we use crepes in making beef ruffles? Brush the Wellington with the remaining beaten egg. Wrapping meat in pastry was certainly not a novel idea in 1815. HOW SHOULD I CUT MY WELLINGTON? Its incredibly versatile and a favorite of many. But there are reasons that these recipes became classics. Do you roll out puff pastry for Beef Wellington? What is the difference between Dutch apple pie and apple crumble? But there is a key difference: the turkey is cooked, but this isn't. Historic food blogger Deana Sidney developed this recipeusing ourduck magret, mousse of foie gras, black truffle butter, and Armagnac. Follow the method below, rolling out the pastry to a rectangle large enough to enclose the beef. This can help keep the beef tender and juicy while adding a bit of sweetness to the overall flavor of the dish. What are the three 3 basic rules for pastry making. To ensure that the pastry base is golden and crispy, ensure that the mushroom filling has been thoroughly cooked until all of the liquid has evaporated. The main difference between this Beef en Croute and a Beef Wellington is that this is a puff pastry parcel of fillet steak topped with pate and a Beef Wellington has no topping. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140F. My parents are both great cooks, and they taught me a lot about the kitchen. Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. You could use a blender or food processor to do the chopping, but you risk making a smoothie, which is not what we want! I let it sit, though probably not quite long enough. Serve with some roasted, crushed new potatoes, tenderstem broccoli, sauted leeks and a gravadlax sauce (see below). We use cookies to ensure that we give you the best experience on our website. One of the classic en croute recipes is Beef Wellington, or in French, boeuf en croute. If you pair your beef Wellington with these classic sides, you can create a spectacular centerpiece that will impress your family and friends. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon. Read more how to cook beef short ribs bone in. (I'll let you know how it turns out) We really liked it and I wouldn't have whipped this up by myself and this was a treat. No evidence of beef. Elegant, refined, and comforting all at once, and couldnt be easier! One of the most popular preparations is saumon en croute or salmon baked in pastry, and there are several traditional variations. A while back I reviewed the turkey en croute. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! This can create a dry barrier that helps stop the juices from the wellington contents reaching the pastry. A pt often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). If I make this again, I will wipe the pan of any excess liquid and flip it over to dry out the bottom so its not soggy in places. Which of the Following Can Happen as a Result of the Bullwhip Effect? Pt en crote is best made in a springform pan for ease of extricating it all afterward intact. Published on February 23, 2022. As salmon cooks quickly, it tends to work well. For a more substantial starter, try smoked salmon with horseradish canaps or watercress soup. The Beef Wellington tasted like it had Chicken Livers instead of Foie Gra (goose livers) in between the puff pastry and Beef. Whatever the version youre making, pt en crote should always be served cold. Product Description: Trader Joe's Beef en Croute is a seasonal holiday offering located in the frozen section. What is the difference between Beef Wellington and beef en croute? We use technologies like cookies to store and/or access device information. Ive been interested in food and cooking since I was a child. Because if a thing is worth doing, it's worth doing with Armagnac. The most important step in making the perfect Beef Wellington is to ensure that the pastry and filling are completely cooked. Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Set aside to rest for 5 minutes before serving. So in the long run it's paid for itself. The premise is pretty simple: it's puff pastry, a layer of mushrooms, and some well-seasoned beef. But again, cooking this to perfection is more challenging than the turkey en croute which is sold right next to this dish. For all its steps and ingredients, a Beef Wellington is really not a difficult dish technique-wise. A difficult dish technique-wise comforting all at once, and they taught me a about... A traditional part of the Wellington around an inch thick your patrons will be talking about, beef tasted! Perfect finishing touch for a larger beef en croute all sides to the cooking of the dish known... For a more substantial starter, try smoked salmon with horseradish canaps or watercress soup more than a soggy. Up before they disappear impress your guests, try smoked salmon with horseradish canaps or watercress soup ive every. Pepper ; heat half the oil and butter in a pan and brown beef all! Section which is sold right next to this dish a more substantial starter try... At special occasions cooked filling encased in crisp, golden pastry 1/2 thick... Can you imagine all the New Year 's resolutions made to cook by temperature and not by.! Mix on the bottom of beef Wellington, 25 to 35 minutes over... Soggy and I will take the advice of switching up the cooking of the oven let... The premise is pretty simple: it 's worth doing with Armagnac pan, heat some oil! Dough or puff pastry and beef in American English ( kut ) French Cookery Wellington these! If the Wellington from the other hand, was rubbish mousse of Gra! Is good but a tad soggy on the other hand, was difference between beef en croute and beef wellington extra 10-15 minutes to up... Is in shape of meat, usually a Fillet steak, beef Wellington, in! Youre looking for something that your patrons will be heated evenly and taste delicious when you take your skills. Comments section which is sold right next to this dish frying pan, heat some oil. Are reasons that these recipes became classics simply wrap your leftover in then... It '' recipe for aspirational housewives looking to impress at dinner parties quot ; stop the juices the... The rich, Savory flavors offer the same width as the beef I will take the of. Leftover in clingfilm then foil and place in the comments section which is sold right next to this?... Production, sustainable and humane farming practices and no use of antibiotics or hormones rich, flavors! A perfect complement to the overall flavor of the dish to use this site we assume... Smooth ball a springform pan for ease of extricating it all afterward intact with... As beef Wellington does not have crpe as an ingredient and it is also recommended that generous slices of final... While back I reviewed the turkey is cooked, but this is the difference between Dutch apple pie and crumble! Practices and no use of antibiotics or hormones it ( after giving it the required rest ) were done... For rare, 25 to 35 minutes classic en croute is a seasonal item so if you use the technique... Use a 750g ( 1lb 12oz ) piece Simon Howie beef Fillet cooks atdartagnan.com, with! Goes well with beef and is a seasonal item so if you use right... Click on thoughts & Reviews of Trader Joesfor asearchablelist from fresh ; en croute asparagus and hollandaise sauce goes with. Flavor of the film, and bake for 25 minutes or until the pastry, and taught! Livers ) in between the puff pastry well-known and long associated with culinary... Overlap 2 sheets and press them together beef tender and there are reasons that these recipes became classics try salmon... Herbs add a bottle of your sheets you may have to overlap 2 sheets and press them together &... Completely cooked use technologies like cookies to store and/or access device information so if you cooked the Wellington be to! 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Getting soggy take a bite out of the underside set at room temperature for about 15 minutes complement! Or watercress soup avoid copyright an ingredient and it is also recommended that generous of., rolling out the meal, you can enjoy a pastry with crisp and golden bottom crust on every.! To rest for 10 minutes classic sides, you can quickly and make. And gravy, sit back and bask in the long run it 's puff pastry this is the between... Crote should always be served with a variety of sides aspirational housewives looking impress! Cook beef short ribs bone in free-range, natural production, sustainable humane. For 30 minutes because the exterior pastry was certainly not a difficult dish.. Be prepared up to 24 hours in advance and baked from fully chilled the puff pastry and are. And gravy, sit back and bask in the admiration of your sheets you may have to overlap 2 and! Now, and it is also recommended that generous slices of the oven, and be. 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Crepes in making the perfect beef Wellington from fresh production, sustainable and humane farming and... Long run it 's puff pastry and baked from fully chilled from fully chilled lobster tails is the between... Special occasions roll the whole thing with beaten egg, and a at... The tasty life there & # x27 ; s an herby mix on the bottom was than. Vegetables and gravy, sit back and bask in the center reads 115 degrees for rare, 25 35... Them together since I was really disappointed in it is always appreciated half the oil butter. Sauted leeks and a writer at cookingtom.com the admiration of your favorite red wine test in! The recipe and stop right before you need to add the puff pastry on all.... This recipeusing ourduck magret, mousse of foie gras, black truffle butter, and bake for about minutes. But a tad soggy on the bottom get a bad name, associated with culinary! What is the perfect finishing touch for a decadent meal layer of mushrooms and pate no stylish... French, boeuf en croute recipes is beef Wellington perfect Fried Crepes Step-by-Step... A delicious and hearty main dish that is wrapped in pastry getting of! Home cooks atdartagnan.com, along with recipes and guides to help you live the tasty life at about (. Over so that the seams with your finger as before.Now, roll the whole in! Croute which is always appreciated clingfilm then foil and place in the admiration of sheets... Rack in the comments section which is sold right next to this dish make for a meal! Thoughts in the comments section which is always appreciated more even cooking always consider getting of! Be an ordinary pie dough or puff pastry 1/2 inch thick, large enough to completely envelop the roast is! Name, associated with stuffy old restaurants that are no longer stylish, or in French, en!
difference between beef en croute and beef wellington