Beef Wellington

The pastry changes everything. Beneath the golden crust sits beef fillet: leaner and more refined than a ribeye, wrapped in mushroom duxelles and often prosciutto or pâté, each layer adding umami depth, salt, and richness. The wine must handle the combined weight of pastry fat, mushroom earthiness, and the delicacy of the fillet simultaneously. This is not a dish for brute force: it rewards complexity and length over raw power.