Individual Beef Wellingtons

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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.......

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I made this for 11 guests last night; it was the bomb! It was so tasty and flavorful; everyone raved about it. Had some left over for lunch today, and it was even better!! My husband can't get enough of this! I followed the recipe exactly and it turned out beautifully.

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I made this exactly as the recipe called for and they were phenomenal! I couldn't believe how easy it was to make, I had always expected this dish to be time consuming and tedious.
The only drawback to my dish was the tenderloins were so thick that they were almost completely rare after the 20 min baking time. I stuck them back into the oven for an additional 5 minutes for medium rare and then another few minutes for my daughter's serving, which she likes more medium well.
Its a costly dish to make, so I will save this recipe for special occasions. :

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For the pass 10 years I have been making my family a different Christmas gourmet diner. Last year I made this one, it was requested that this recipe be the diner every Christmas. Its easy, fun, delicious and it has presentation. My nine and fiver year old grandsons loved it.