I have the "shiny squirrel syndrome" when it comes to this forum. All these old posts listed on the right pull me off on a 30 minute sidetrack every time.
The last one was Beef Wellington. Lot of discussion on moisture and ways to control it. So, for a re-construceted vs de-consrtucted, Im thinking make the mushroom duxelle, open up the filet stuff it, glue it up and sous vide it to your temp. pull it out, dry it off, coat with Methocell 50, freeze it for 20 minutes or so, wrap it in pastry and bake till crust is done. Should be no moisture problem, I think.. any ideas?
