Reviewed: Sep. 30, 2008

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!!!

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DJbinAZ

Home Town: Phoenix, Arizona, USA

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Reviewed: Sep. 12, 2008

I have made this along with Yorkshire Pudding,Baked Potatoes & Mix Vegtables on A Submarine. I was A Navy Cook(Retired Now)Feeding 140 Men. Let me tell you this IF done right its A 5 Star Meal.

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Stwe Buner John USN/SS Ret

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Reviewed: Jul. 30, 2008

When looking for a recipe for Beef Wellington, I came across this one. Having read several rave reviews I decided to use it for a special birthday menu. Based on recommendations made in the reviews, I chose to make the individual Wellingtons, and after a trial run, in which the meat was overdone, decided to alter the cook time. So...I cooked 9 individual Wellingtons at 450F for 6 min. and then at 400F for 10 min. The pastry was beautifully golden, and the filet was lovely and pink, It worked perfectly. I highly recommend it. Enjoy!!

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Nancy Sawyer

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Reviewed: Jun. 13, 2008

Excellent recipe! Made this for my Dad on Father's Day. Dad will subject the family to hours of scouring foreign cities in hopes of finding a beef wellington on the menu, so I knew this would be the perfect meal. He was amazed that I would actually attempt to make this since it is a bit labour intensive and raved for days on end how great dinner was. Suggestion: Place a thick slice of pate on top of beef filets instead of mixing the pate with butter and coating the meat.

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katguard

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: May 15, 2008

To do over and over again. Great taste, rich and luxurious way to prepare a small roast!

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VIBI

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Reviewed: May 12, 2008

I tried this recipe for my mom for Mother's Day-its her favorite. I've never made it OR tasted it before. I used a bigger (3 1/2 lb.) tenderloin and increased the initial baking time by 10 min. and last baking time by 5 min. It turned out perfect! I seasoned the meat before baking and used a pate made from liverwurst(a recipe can be found on this site, but I used onion powder instead of chopped onions)-I found it did not take over the flavor of the beef-everyone agreed it added to it. I also added the red wine to the mushroom/onion mixture like others on the site. I forgot to buy beef broth but I had some powdered beef boullion & used that instead--I added some seasoning to it and it was really good. All in all, the meal turned out phenomenal--my mother said it was better than the restaurant she goes to and my father, children and husband LOVED it. The only thing I would've done different is make this into individual pieces due to it slightly falling apart when sliced. This recipe is to die for! Thank you so much!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

The only reason I'm giving this 3 stars is because I just don't like pate. I know that pate is standard with Beef Wellington, and I hoped my taste had changed, unfortunately, no chance. We scraped the pate off the leftovers and made sandwiches the next day...now those were good!

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jan. 26, 2008

This was FABULOUS. I have never had, nor made Beef Wellington before - but what I made tonight turned out stunning and there were raves all around. I used Sirloin instead of fillet minion - for budgetary concerns - I also took the advice of post reviewer and used a home made pesto instead of the pate. One more thing - we cut the meat into individual serving sizes before wrapping them up into their won pastries - and it turned out superb. i would and will totally make this again.

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Ammy

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Jan. 7, 2008

great reliable recipe

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Janie Hazel

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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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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Bethy

Cooking Level: Expert

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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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autumnlight

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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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SHAUNANITA

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Reviewed: Sep. 22, 2007

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

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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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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Caz

Cooking Level: Intermediate

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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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MommyCook

Cooking Level: Expert

Home Town: Barlinek, Western Pomeranian, Poland

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 28, 2007

AWESOME

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TINAV320

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Reviewed: Jun. 22, 2007

Superb dish, so easy to do!

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Bob

Cooking Level: Intermediate

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

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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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deb

Cooking Level: Expert

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Reviewed: Feb. 9, 2007

this was O.K.,,,I guess I am not a wellington person?

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pat

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Reviewed: Jan. 28, 2007

I guess I just don't see what the big fuss is. It tasted okay, but I've had much better. It was definitely lacking in the flavor department. You know it's sub-par when my husband thinks of ways it could have been better (maybe if we GRILLED the steaks first..) All in all it wasn't AWFUL (when is filet mignon awful?) but honestly, I think it could be improved a lot.

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