Mini Beef Wellingtons

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Lorna, I have no idea what you did wrong- but these were a - smash - with my friends and family. I seared the cubed tendereloin for about 1 minute in my Le Creuset pan which created a lovely crust and left the meet raw inside.

Also- as some lovely tips and tricks Claire should have mentioned on the show (unless she didn't know or try it yet- you can do this ahead of time! I bought double of what I needed thinking 24 wouldn't be enough- and it was perfect (as long as you have other little apps too.

I did this for New Year's Eve and each one off the little things were devoured! : On New Years Day- we all slept in and the family was still talking about how good they were- so I took out my left over seared meet and scallion/mushroom mixture from the frig, thawed another sheet of pastry dough, baked another round off- and they were perfect!

Excellent idea to do all the work the day/night before and have all ready to assemble and pop in the oven the day of. I will 100% be making these again!

Thanks Claire for a smash hit! :

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I made this appetizer for New Years Eve and it was the hit of the party. After reading the other reviews, I was surprised at some of the comments. If you are careful to follow the recipe and only sear the meat for a few minutes, it is still pink in the middle after the pastry is done. Since my grocery store didn't have any beef tenderloin, I just bought a couple of pounds of filets and that worked fine. Actually made it a little easier cubing up the meat. We had a small gathering and I made 24 pieces...they were asking for more! It was flavorful, fancy and easy. I will definately make this again! It made me look like a pro! Claire is one of my new favorites on the Food Network!!

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The time it takes to brown the pastry overcooks the filet. I had high hopes for this dish and prepared it for our New Year's Eve dinner. I feel that I wasted $40 worth of filet - what a bummer! Consider that a 2-lb filet will cook to medium rare in 22 minutes and you'll see that cooking 1 inch cubes for 20 minutes (after browning them briefly is just too much time for them to come out correctly. I also didn't like the "gumminess" of the layers of pastry dough that occurs at the bottom of each packet. I love Claire's style and have liked other recipes.

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I made the recipe with some leftover prime rib and added a dob of crumbled blue cheese. EXCELLENT!!

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Really easy and dee-licious. I agree with Mary about being careful not to overcook the pastry - I did it too. 20 minutes is probably plenty of time. Mary! The pate idea is great as I thought these were just a bit dry. But definitely a keeper.

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This recipe was easy, tasted great and looked fabulous. You could make it even more decadent by adding 1 T. of duck pate to each bite. My only caution-be careful not to overcook the pastry bites, as I did- you don't want well done beef tenderloin! I cooked mine for 25 min-next time I would check for doneness at 20 min.

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this is a very substantial heavy h'ordeuvres and figure two/three per guest as plenty.. fairly straight forward method .. make sure steak cut into small cubes other wise they get too big quick and a knife may be required ... don't want that .. excellent flavoring.. perfect compliment to real full bar event with scotch and bourbon or wine