I learned after this last night and enjoying it for dinner that the rave reviews are well deserved! This is truly delicious. Neither my husband nor I have been big fans of liver in the past, but this has made a true believer of me. I loved the carmelized onions. I made this recipe just as originally printed with one exception: I used stevia in place of sugar (with great results!). Next time, just for good health's sake, I think I'll try using olive oil instead of butter and oat flour instead of wheat. I will now make this on a regular basis.

Reviewed On: Oct. 1, 2009

OMG, I just made this and my husband and I finished up plates of warm-from-the-oven yumminess. We both agreed, this is to die for! And SO easy to make with a minimum of preparation. I used 4 cups fresh blueberries and 1 frozen cranberries. The cranberries added just a touch of tartness which I loved. I almost doubled the amount of cinnamon called for and used only 1 cup of real, unsalted butter. This turned out absolutely perfect. I think this will be the next dish I take to pass and one of the many functions I'm always attending.

Reviewed On: Jul. 20, 2009

Made this today for a variant on the traditional Christmas dinner. Everyone loved it! It was so easy to prepare and didn't take a lot of time. Though I spent a good deal for the meat, I had simple sides that ended up going very well with the richness of the Wellington. I prepared my side and the Beef Wellington all in one pan which made for easier clean-up and less oven time. Here's what I did: I cut 2 1/2 to 3 lbs. potatoes into chunks, sliced two red peppers and some fresh asparagus, added six cloves of crushed garlic. I tossed this altogether then spread in a 9 x 13 baking dish. I let this bake at 450 while I was preparing the Wellington. I then took the veggie dish from the oven, placed a small wire rack directly on top of the veggies and placed my fully prepared meat on top of that. I had already browned the meat the recommended 10 minutes, so I just let this bake 10 minutes more. After this, I removed the dish, placed the Wellington in the center of a large platter, then put all the roasted veggies around it. It was very pretty and took less room on the table. This timetable produced a rare center which was very tender and tasty. I took the advice of one reviewer and marinaded my beef in balsamic vinagrette. Though this is an expensive dish, it is well worth it for very special occasions and when you really want to impress!

Reviewed On: Dec. 25, 2008