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Without a doubt, one of the most popular dishes on the Costa Blanca during the winter months is an English steak meal called Beef Wellington, which is created from fillet steak that has been coated with duxelles and pâté (usually foie gras pâté), wrapped in shortcrust pastry, and baked. To keep the coated meat from getting soggy, several recipes call for wrapping it with prosciutto or dry-cured ham.
The tenderloin can be chopped into individual sections before wrapping and baking, or it can be wrapped and roasted whole and then sliced for serving
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