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Classic Beef Wellington with a lean beef tenderloin enveloped in a duxelles of seasoned mushrooms and Parma ham, all wrapped in puff pastry. The meat is seared to seal its juices, then chilled before being baked to a flawless golden finish with an egg‑wash glaze. The recipe highlights the use of English mustard for seasoning and meticulous technique to achieve a tender, juicy interior and a crisp, flaky pastry shell.
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