<p>ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.</p>

ChefSteps

<p>Winston Churchill was famously discussing the difficulty of cooking a perfect beef Wellington when he said, “It is a riddle wrapped in a mystery inside an enigma.” Well, we’ve unraveled it all—the riddle is a perfectly done tenderloin, the mystery is rich mushroom duxelles in a prosciutto hammock, and the enigma is crescent roll dough from a can. What does it all mean? It’s bloody delicious, that’s what. But all those elements can be a lot to weather for what is, in essence, a souped-up cow in a blanket. That’s why we borrow a trick from our <a href="https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken">Can’t-F***-It-Up Fried Chicken</a> recipe and sous vide the loin before assembling and baking. This ensures that the liquid from the joint stays far away from the pastry and your Welly is crisped to perfection. No soggy bottoms here, Doughboys.</p>