Reviewed: Jan. 1, 2008

This was a very good recipe, but I prefer my filet mignon with a different sauce. I placed my wellingtons on a rack which made a huge difference because the whole thing was nice and flaky.

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3 users found this review helpful

Reviewer:

Bethy

Cooking Level: Expert

Reviewed: Nov. 21, 2007

This fell apert on me, but that was my fault - I didnt wrap them properly. It all tasted good - the meat was cooked perfect medium rare, but a steak pie would have similar and would be much easier to make. One to impress for a special occasion but I couldn't make this regularly.

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3 users found this review helpful

Reviewer:

autumnlight

Reviewed: Sep. 29, 2007

I held a hugh dinner party and figured that Beef Wellington would be a hit. It was a true scucess. The only change I made to the recipe was I marinated my prime cut of Beef Tenderloin in Balsamic Vinegar and spices to insure a juicy meat. I also cooked for 20 minutes instead of 15 and it came out perfect medium rare.

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10 users found this review helpful

Reviewer:

SHAUNANITA

Reviewed: Sep. 22, 2007

Everyone raved about this, and rightly so it was wonderful.

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8 users found this review helpful

Reviewer:

rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Aug. 16, 2007

Absolutely delicious. I followed the cooking times to the last minute and it come out a nice medium rare. I also didn't bother to let the beef cool before I wrapped it in pastry and it was fine. I also followed the advice from the reviews and baked it on a wire rack.

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8 users found this review helpful

Reviewer:

Caz

Cooking Level: Intermediate

Reviewed: Jul. 29, 2007

My husband made it and over-baked the beef. Otherwise, I'm sure this dish would A++.

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3 users found this review helpful

Reviewer:

JRebel

Cooking Level: Expert

Home Town: Barlinek, Western Pomeranian, Poland

Living In: Burlington, Ontario, Canada

Reviewed: Jul. 28, 2007

AWESOME

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1 user found this review helpful

Reviewer:

TINAV320

Reviewed: Jun. 22, 2007

Superb dish, so easy to do!

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2 users found this review helpful

Reviewer:

Bob

Cooking Level: Intermediate

Home Town: Middlesbrough, Yorkshire, England, U.K.

Reviewed: Mar. 29, 2007

this recipe is great! i rolled the pastry too much and it didn't rise but was delicious anyway! instead of pate i made a little filling of parsley--cheese--and bacon to go in between the beef and pastry. the steaks were cooked to absolute perfection!

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60 users found this review helpful