Reviewed: Mar. 8, 2001

I prepared this recipe for a dinner party for friends, many who had travelled abroad and they all said it was the best they had ever tasted. My husband and I both enjoyed preparing the dish and enjoyed serving it since it smelled marvelous while cooking. Timing was perfect for a medium rare center. My hate's off to the chef!!

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JANIEB

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Reviewed: Feb. 23, 2001

This is a 'wonderful' recipe! We served this for Sunday dinner one evening, and it was a definite hit.

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CHESAPEAKELADY

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Reviewed: Feb. 19, 2001

2/14/00 Marla, I made this for valentines' day for my husband, and cut out little heart shapes of puff pastry, to add to the pastry top of the wellington. I tell you, this tastes great! and looked pretty nice also! I especially loved the wine au jus. Fabulous! pretty easy to assemble. I used fillet mignon instead of the tenderloin, (a little more costly) but I cut each fillet in half, and it turned out great. My hats off to you marla!!! thanks again and Keep the recipes a comin!!!!

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Reviewed: Feb. 8, 2001

I wanted the "perfect" dinner party for my friends that were moving. The reviews were fantastic; it went nicely with garlic mashed potatoes and a nice winter salad of greens and mandrin oranges and fresh green beans almondine. I had wanted to make this for years and found your recipe easy to follow!

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jfugett

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Reviewed: Jan. 10, 2001

01/01/01: What a way to ring in the REAL New Millennium! Even though we made it without the liver pate', it was dynamite! Neither my husband nor I had ever had this dish before so it was quite an experience. The directions were quite good, except we had never worked with phyllo dough before and weren't quite sure how to handle it. As I was buttering each ultra thin sheet I thought, "I'm not sure I'd go through all this again." The first bite quickly erased that thought from my mind. We rate new recipes on a scale of 1-10 (10 being THE best). A recipe rated 8 and under gets tossed. THIS IS A DEFINITE "KEEPER!" Thank you so much, Marla!!! Keep those yummy recipes coming!

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K MURPHY

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Reviewed: Dec. 31, 2000

High points for elegance and ease of preparation.

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CYNDIGILES

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Reviewed: Dec. 27, 2000

Marla - I tried your recipe for Christmas Dinner - My first attempt at Beef Wellington! My brother-in-law is from England and he raved! He said he felt like he was back home, only better cooking! Thanks for a relatively simple, yet elegant, recipe! I'm forwarding it to my Dad!

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LAURAMOR

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Reviewed: Dec. 24, 2000

Oh Marla - yum! I made this tonight for Christmas dinner and what a hit! It was actually very easy to prepare, and less time consuming than a turkey for example. The wine/au jus was delicious as well. I did leave out the pate per everyone's request and used blackberry merlot in place of red wine - very good! I would defintely make this again - although not often due to the high calories and fat!! But well worth it for a special dinner. Thanks!

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DRMEGLITTLE

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Reviewed: Nov. 22, 2000

Great Recipe! I have searched for this recipe, and have used it several times, it is truly the only way to have beef

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DEMARIE

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Reviewed: Aug. 23, 2000

This was one of the very best dinners I had ever had. My boyfriend and roommate loved it. Even the leftovers had no chance of survival. I will definitely make this again!

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VALENTINA79

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Reviewed: Jun. 5, 2000

A very nice recipe. Although it isn't a "quick meal", it is relatively easy to prepare. I left out the pate and added extra onions and mushroom, along with alittle more wine to taste. Terrific touch Marla!

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