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"No Nightmare" Beef Wellington Recipe

"No Nightmare" Beef Wellington

Recipe courtesy Shane Lyons and Kelsey Nixon

Show: Food Network StarEpisode: Enticing and Easy with Bon Appetit

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on November 10, 2008

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    We tried this shortly after the show aired and loved it. Now planning on making this for our Christmas dinner for 5.

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  • on September 25, 2008

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    The suggestion to use individual shells means you end up using Pepperidge Farms' product which does not have butter and is pretty tasteless. Also the sauce is dreadful, better to use the regular beef Wellington sauce that has the veal demiglace. This is a McDonald's version of beef Wellington.

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  • on July 26, 2008

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    I had traditional wellington over 20 years ago and it was horrible, but this version was so easy and tasty. I made it for dinner last night and I did change the duxelle by not adding the pate and using crimini mushrooms to beef up the taste with the missing pate. I'd eat that on toast... yum. The sauce was wonderful, though I used less sugar than called for and added beef stock to make it a little richer. I also made the two side dishes. Overall the dish was excellent and I will save this for future use.

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  • on July 14, 2008

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    I have never had "traditional" Beef Wellington, but this was great! I will make this again! The flavors were rich and wonderful! And it was so easy! Thank you!

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  • on July 06, 2008

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    This version of the beef wellington was such an easy dish to make and impress my 4th of July guests. They all asked for this recipes. Thanks

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  • on July 03, 2008

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    I waited for the show to come on again. I have made this recipe in the classic way for many years; it was a standard "treat" for my family at special times. I whipped this one up and I loved it. I will still use the old classic for meals like Christmas dinner; because of its presentation appeal, but we will enjoy this easier version at other times.

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