Calling all cooks; Beef Wellington question
I'm attempting a Beef Wellington for Chrismas dinner. All the recipes I see call for medium rare, which makes sense, but I know some of my guests will be put off by the redness. So the question is, how can I cook the meat to medium without burning the pastry? I had two thoughts of my own: cook the beef after searing it for 15-20 minutes to give it a head start. Or cook it for an extra 15-20 at the end with an aluminum tent on top.
Any Shef's Chefs with an idea out there?