Since I bought a 3 lbs. of beef tri-tip loin the other day, I have enough meat to experiment making other beef dish besides the usual beef ragout ; I chose beef wellington. From watching Gordon Ramsay making beef wellington over and over, I thought that I was ready to make the perfect loaf. However, I unintentionally skipped several steps, such as wrapping the beef in a plastic wrap, chilling the beef and the wellington before baking it. From my lack of experience, my wellington turned out a little slimy at the bottom and the beef was not wrapped tightly by the puff pastry. I felt discouraged; I hate screwing up in the kitchen because I felt like I was wasting food. One positive note is that the beef was baked medium, which left the beef tasted tender. I will improve on making beef wellington.

Any ideas for the other 2 lbs. of beef loin? I welcome any suggestions!