I have always wanted to make Beef Wellington and I found this recipe, VERY GOOD! I think the most consistent remark is adding flavor, which I always "Dr." things to taste anyway. I would recommend doing just that for this recipe. Do a simple rub (S&P, 1/2 clove of garlic lanced into each medallion)on the filets first, add the sautéed onions and mushrooms to the red wine and beef stock; I also added a teaspoon of rosemary and a tbsp of Worcestershire to the sauce. I did individual wellingtons with 4 filets and placed the pate and onions and mushrooms on top of the filets as well. Having made it once it will forever be etched into my memory and I cannot wait to make it again!!!

Reviewed On: Sep. 30, 2008