I’ve already assembled my beef wellington with a layer of pork paste (I know it's denser than mousse but I already have some in the fridge so might as well use it) mixed into the mushroom duxelles, roughly 0.6-0.8 inch thick. The wrapping order was spinach crepe -> prosciutto -> pork paste/duxelles mix -> beef. It’s already been fully wrapped and is sitting in the fridge Now I'm getting a bit worried that the pork mixture won’t cook through by the time the beef reaches med rare... Planning to cook at 400-420F until internal temp reach 115-120F Would you recommend unwrapping the wellington and removing some of the mixture to make the layer thinner, or do you think it’ll be fine as it is? Thanks submitted by /u/shadow2810