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Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears Recipe

Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Shortcut to Perfection

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on January 16, 2011

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    I made this tonight for my family and everyone liked it. I made a few changes though to suit our tastes. None of us like pate, so I left that out and replaced it with blue cheese. In the mushroom mixture I added 2 cloves of garlic (although I think it was a little too garlicky and next time I will only use 1 and I added a pinch of thyme. I also replaced the sherry with red wine (I used Shiraz. It was very tasty and I will be making it again. Thanks for the recipe!

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  • on December 07, 2009

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    I've had thie recipe for several years and finally made it tonight. We loved it, and would absolutely make it again.
    I did the Gorgonzolla cheese as neither my husband or myself are fans of pate. Mine took longer to bake than 10 minutes. It was more like 20 minutes and meat still came out a perfect med/rare. Easy, delicious, restaurant quality. Make this one when you really want to impress someone,,it'll work...

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  • on January 30, 2007

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    We love this recipe. I make it every year for our anniversary. It is involved and always takes me 45-60 minutes to make, but the effort is worth it for the taste. I can't have mushrooms so I substitute chopped onions and garlic. We also don't like pate so I add a thick slice of Fontina cheese in its place. DELICIOUS!!!!

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  • on December 30, 2006

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    This was absolutely fabulous! And so posh! I had to make my own pate the day before- so took a little longer but so worth the wait!

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  • on September 16, 2006

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    I made this for our best friends (a couple and they were absolutely floored. The husband admitted it was something he would probably never have ordered from a menu based on the description I gave him, but said it was truly one of the best things he'd ever eaten! Takes a little work, but mine came out wonderfully. I actually made them earlier in the day, refrigerated them and then baked the whole thing once my guests arrived.

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  • on July 31, 2006

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    If you want a good Wellington recipe, try Emeril's. I followed this one to a T and it turned out pretty lame. I'd actually skip the pre-packaged pate next time.

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  • on June 24, 2006

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    Terrific combination of flavors. Best for Fall or Winter because it's pretty heavy...but totally decadent.

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  • on March 29, 2006

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    This recipe was awesome. I couldn't find my rolling pin and ended up using a can of soup to roll out the dough(necessity is the Mother of invention. I was worried that I "worked" the dough too much with the can, but all ended well.

    My supermarket only had pork pate and it tasted great!

    This is such an impressive meal; I can't believe I truly made it within thirty minutes!

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  • on March 17, 2006

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    I have prepared this dish twice now and it couldn't be easier or tastier! I especially love the fact that each person gets his/her own individual beef wellington. Even if you don't think you are a good cook, you CAN do this with ease! Once you try it, you will never forget it. On a side note, if you aren't a big fan of pate, try replacing the pate with goat cheese. It is absolutely scrumptious!

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  • on February 19, 2006

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    I seared the filets for two minutes on each side like the recipe said, however; after baking them for almost 20 minutes in the oven they came out way too rare and the bloody liquid made the pastry dough soggy, yuk! The mushroom paste and pate was great though. Next time I will be sure to cook the steaks more before wrapping up and baking. And like the other person, I did not have a rolling pin and stretched out the dough instead. I will definitely invest in a rolling pin for next time too. I think it will make a big difference.

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