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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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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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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  • on January 16, 2006

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    East directions for a fancy meal.

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  • on January 10, 2006

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    in the oven, the mushrooms and pate cooked down to a brown goo. it masked a very nice steak.

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  • on January 09, 2006

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    This recipe has become a classic for us for very special occasions. I have made this New Year's Day for the last 2 years. Don't try to substitute a less expensive cut of meat, it doesn't do it justice. Takes me way more than 30 mins, though.

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  • on December 29, 2005

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    I have tried to make beef wellington in the past and it never turned out quite right...this recipe was so easy that my husband thinks that he can make it! : Thank you Rachael!

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  • on December 26, 2005

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    I found this easy and tasty. Was unable to find the right pate so I used gorganzola as suggested by others and it was a great match.

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  • on December 26, 2005

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    Easy to follow, step-by-step instructions with simple to find ingredients. Beautiful presentation and wonderful flavor.

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  • on December 23, 2005

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    who would have thought you could make this so easy and delicious at the same time. way to go Rachel my guests always ask for them, if they only knew how little effort they are.

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  • on September 17, 2005

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    I made this for my 8 month anniversary for me and my boyfriend. It was wonderful. We don't like mousse paet so I substatuted herb goat cheese instead and it worked out wonderful. I went to culinary school for 1 year before I had to leave to take care of my grandmother who had Alzheimers and since I cant go back to school I love to wath the food network and I think that Racheal Ray has really inspired me. I felt since I couldn't finish school I wouldn't be able to learn how to cook and pursue my love of cooking. But I have found that I can learn so much from all the chefs on the food network. Thank you so much for your inspiration and talent. Sinceley,
    Stacy Powell
    South Bend Indiana

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  • on August 05, 2005

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    I've made these a couple of times. Each time they turned out perfect. If you want to impress your family or friends, make these. What a GREAT meal!

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