I sure hope you didn't forage for the mushrooms.

First picture looks like grey carpet with meat on it.

Looks great, good job!

Oh, i do this with salmon, hazelnut and spinach.

My issue with Wellington isn't that it doesn't look perfectly loverly, but that the actual eating of it is something of a chore, with everything kind of flying apart as the cutlery goes to work.

I'm thinking that maybe making smaller, thinner loaves would work out better if it could then be eaten like a sandwich. That way, everything has a much higher ability to hold together. Another alternative might be making it like a toasted hoagie / submarine sandwich, between two halves of flaky bread.

Oh wow... actually it's a thing:
https://www.google.com/search?udm=2&&q=sandwich+version+of+beef+wellington

Did one last year, the double crust made it super crunchy and people really seemed to like it - in my repertoire now.

I thought the top panel was an attempt at home made Dubai style chocolate

Impressive!

No one is saying anything about the tortured goose liver? Shame.

I actually managed to get one this year and alas my oven left 1/4 cooked perfectly, 1/2 overdone and the last 1/4 as shoe leather.

Looks amazing! The girlfriend and I keep telling ourselves we’ll make this one day and that one day has yet to arrive.

Why does that look like sand

I need to make this someday. It is one of Gordon Ramsay's go to dishes. Tenderloin is an investment nowadays though.

that looks goood

Here's my Christmas eve Wellington from this year. It's only a 4 year old tradition at this point, but I'm getting pretty damn good at it. I sous vide the beef so it's always perfectly cooked and tender. Getting the puff pastry to cook without over cooking the beef is the hard part. It takes several steps of refrigeration while doing the layers/wraps.

https://imgur.com/a/4O2ATMo

https://imgur.com/a/vE2Vdiu

Nice wellington.

I cant handle meat that raw. I would need to cook the meat before wrapping it in bread then cook it again. Else I'd throw up.