It's not easy to make Beef Wellington, in fact it's one of the trickier mains to master, simply because you need to get the beef tenderloin to a certain temperature while it's wrapped. Not a simple task when you're trying to create a visually stunning masterpiece. But Gesine Bullock-Prado, who wrote the new cookbook My Vermont Table told Tonia's Kitchen that there's a way to warm the Wellington, while not giving up its visual appeal. Gesine told Tonia she sub heats the cut of tenderloin before searing it. That way, the job is about 9/10ths of the way done while cooking. This takes place in the oven, and allows the tenderloin to be tender, flavorful and juicy!
