Reviewed: Feb. 9, 2007

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

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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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Rachel

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Dec. 2, 2006

I've made this several times for Christmas dinner. It's always a hit!!

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Nov. 22, 2006

I loved this and it came out great, but we like steak really rare, so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side, then let it cool before wrapping in the pastry. After that, I cooked it for 25 minutes as instructed and it came out perfect.

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valerie

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Reviewed: Nov. 22, 2006

Wow! This was so good. Very easy and not too time consuming. Very fancy presentation. I omitted the pate, since most said that it was overpowering. I think next time I will add some spices though. We will surely have it again!

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A-NET

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Stevensville, Maryland, USA

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Reviewed: Jun. 30, 2006

I made this recipe the other night for my husband. We both loved it! I used two individual filets. This was quick and easy and a big hit!

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LNAST

Cooking Level: Expert

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Reviewed: Jun. 17, 2006

I made this with two individual filets for my husband and me. We both really enjoyed it. We did not get the overly pate taste that some of the other reviewers complained about. The only difficulty that I encountered was the seams on the pastry separated while baking. I thought that I had sealed them well. If anyone has any suggestions as to how to get the seams to stay sealed, I would appreciate hearing about it.

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 25, 2006

Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did not use pate, rather I added more butter, mushrooms and garlic. I also used an excellent cut of filet mignon. As mentioned by another cook, remember to use a wire rack to keep juices from soaking the bottom of the pastry.

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NeatNicole

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Mar. 21, 2006

Excellent recipie! Thanks alot, my english boyfriend loved it! I made it for 2, so I asked my butcher for the cooking time on a smaller piece (500g/1.1 pounds) I browned the meat then baked for 25 mins and rested for 10. Perfect!

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mellie

Cooking Level: Expert

Home Town: Orange, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 22, 2006

not good.

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TOMMYGIRLUSA

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Reviewed: Jan. 3, 2006

Thanks Normala for this recipe. It was a big success on New Year's eve for our party of six. I made individual portions and used the left over pastry to make initials for each portion. My guests were all impressed and loved it. My British guests said it's better then what they had back home in the fancy hotels. I used store bought pork pate and it turned out really well, adds another layer of flavour. I will definitely make it again.

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annie

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Reviewed: Dec. 25, 2005

I made this dish for Christmas and I was a bit nervous because everyone responds to Beef Wellington like it's some kind of super difficult Moby Dick type of meal. I loved this recipe! It came out perfect and was so easy to make. Easier than any turkey, duck or prime rib I've ever made for a holiday meal. I will caution those of you who don't like pate. If you don't like it, don't use it. The flavor of the pate was very prominent, which was fine by me because I like pate. I only made one adaptation ... I used individual fillet mignons because I made it for two people. Other than that it was perfect. I will definitely make this one again.

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THE DIVINE MISS M

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Jul. 23, 2005

I have made this several times and I have found use single filets. Much better in the end. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice. Also use pastry dough, I couldn't find it either first time. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. It will usually be in a long box. Much easier to work with than regular dough.

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SCOTT D

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Reviewed: Jul. 11, 2005

Very good....need to cook the meat more! I have made this 3x and the last time I used individual filets. This way I could address peoples different tastes of Rare..to Med Well. This is a very easy recipe..just a lot of steps and a lot of clean up. But we Love it!!

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MJ

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Reviewed: Jun. 19, 2005

Put simply, it's perfect.

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KKNOX70

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Reviewed: Jun. 9, 2005

I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Apr. 29, 2005

I can't wait to try this recipe and I am giving it 5 stars because of its simplicity. For those who changed it or didn't like pate, get real. That is what Beef Wellington is about. It is elegant, it is formal, and the few times I have had it "it is to die for." I will try this recipe next week.

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IRISHBUDGIE

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Reviewed: Apr. 12, 2005

Easy, elegant, and a genuine crowd pleaser: even the most discriminating British palates appreciate this dish!

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KHIROSE

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Reviewed: Nov. 8, 2004

Wow. What a lot of work. It was good but I won't do it again. If you want to impress someone, wow! I personally just didn't like the crust and the beef. Too much. I did add a splash of sherry to the mushrooms (very good). Also, I made roasted shallot sauce (from this site) and I highly recommend it.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 20, 2004

Sorry to give this 3 stars. Maybe it's me, maybe it's the pate. My husband loves beef wellington so I thought this would be a good suprise. Followed recipe exactly and all I could taste was the pate. My husband said the same "too strong". I've come to the conclusion that I don't like pate; period!

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IBWHOOPED

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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