See how I made this in previous video. Beef Wellington was made with homemade djon mustard, homemade rough puff pastry, mushroom duxelles, spinach green crepes and prosciutto. Served with Bordelaise sauce (which was made from 20 hour reduction veal bone stock and Bordeaux wine reduction), pomme de terre which is silky, buttery and luxurious double strained mashed potatoes) and honey butter glazed parsnips and carrots. #britishfood #englishfood #uk #british #beefwellington | Crazy Korean Cooking