Individual Beef Wellingtons

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Loved, loved, loved this recipe! It was fairly easy and definitely well worth it! I wasn't able to get pate in my local grocery stores, so ended up using liverwurst instead and it worked fine. Personally I wouldn't leave it out as it adds a richness and fat element that the lean filet is lacking. I also made a Bearnaise sauce for it as suggested in the recipe. I actually think it was one of the best dishes I've ever made. Delicious!

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Not at all difficult. The indvidual poortions make it easy to customize them for different tastes. I also did not use the pate. I used the prosciutto as noted below. They were a hit and really very easy to make. It is easier to make them up-side down. On top of the puff pastry put the pate. Top that with the mushrooms and then add the steak. Then pull up the sides and wrap and then flip it over and bake. Much less messy and easier this way.

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This was my first attempt at beef wellington and the recipe was very straightfoward and delicious. It really helped me overcome my fear of making this dish and it received rave reviews from my guests. I decided to accompany it with a Bordelaise sauce which worked out quite well. I can't wait to make these again. Having the thicker cut filet really made a difference in arriving at a nice medium rare. I did not have the pate, and the dish didn't seem to lack because of this. Very flavorful.

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Absolutely perfect for a Special Occassion meal as the ingredients are pricey. We used prosciutto rather than the pate. The Duxelles was delicious, and my nephew, who doesn't like mushrooms at all, enjoyed this dish thoroughly. I made Giada's Champagne Risotto and Alton's Horseradish Cream Sauce to accompany this wonderful dish.

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Outstanding! I replaced the pate with a thin slice of Blue Cheese as we aren't fans of pate. I also cook the wellingtons for a couple minutes seam side up then flip over for the duration of cooking so that the bottoms of the pastry cooks all the way through.

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Easy and Amazing! I do admit substituting the pate with braunschweiger, but it worked just fine (that is until my husband asked what exactly braunschweiger/pate was..... Perfect for special occasions or Sunday dinner!

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LOVED IT!! Just follow the directions exactly, and you'll be good to go! My family isn't big on white wine...but I'm a sucker for a good dirty martini, so I always have vermouth in my house. I use it whenever a recipe calls for white wine, too. Added a really yummy depth to the duxelle! This recipe is so easy, I'll do it more frequently than on special occasions...and will definitely do it for guests again in the near future! Perfect. Perfect. Perfect!!!

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WOW! The duxelle is amazingly delicious. Despite calling for a dry white wine, I used a sweet riesling - all I had on hand that was cheap - and it was wonderful. I only made 2 filets but made the full amount of duxelle. I don't think I would have had enough duxelle if I had made 4 filets...but that's just individual preference. I cooked the filet exactly as directed. I was worried that it might be undercooked, but it was done perfectly after baking in the puff pastry. My only regret was cooking it in olive oil (as called for. I think I will try cooking in butter next time...just prefer the flavor. I also omitted the foie gras - YUCK. Still really great. Will absolutely make again. Much easier than anticipated!

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This is the third time I've made this. It will be Christmas
dinner. Wonderful, easy and extremely memorable!

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I am always trying out new recipes and some times they bomb and sometimes they are a hit, well this one was a hit! I only used the mushroom and fillet. I was going to use prosciutto but when I opened the package it was not good. So I just went on to make it and it was SOOOO good. My daughter said I will be asking for this one alot, haha yeah maybe once a month, not a weekly thing.......