Reviewed: Mar. 18, 2012

Made this for my loves--BF and two teens for Valentine's day. They thought it was something super special. The pate makes a huge difference don't skip it even if you have to buy it canned (which i did). The packets were so pretty before and after you cut into them. I was so proud of my presentation that I facebooked the pics :)

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Reviewer:

mandyloubelle

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Cooking Level: Expert

Home Town: Flushing, Michigan, USA

Living In: Lamoni, Iowa, USA

Reviewed: Feb. 29, 2012

Will never make again :(

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Reviewer:

shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Feb. 28, 2012

I love this recipe!!!! It was a big hit at my dinner party. I made individual beef Wellington but used this recipe, minus the pattte. I could not find it. Thank you!!!!

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Reviewer:

dflaucher

Reviewed: Feb. 25, 2012

After years of watching Hell's Kitchen, I was always interested in making Beef Wellington. This was surprisingly easy and tasted great. The meat can be baked to any guest's preferences by removing pieces earlier for the rarer requests. Definitely keep the wrapped meat on a baking rack to keep the wrap crisp. I placed the dish on the lower rack to keep the pastry from over baking. I recommend keeping the liver pate in the recipe. It added a nice flavor to the meal.

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Reviewer:

Roland

Living In: Boxford, Massachusetts, USA

Reviewed: Feb. 17, 2012

I want to make this for a special dinner at work. What did you serve with it? Sounds wonderful!

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Reviewer:

Diane

Reviewed: Feb. 14, 2012

I have to say every time I have made this, everyone raves over it. It is so good! I even made it when I wasn't an experienced cook and it came out great. Love this recipe!

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Reviewer:

BELLIEKEL

Reviewed: Feb. 13, 2012

This was absolutely delicious! I had trouble finding pate and puff pastry shells so I omitted the pate and used flaky crescent rolls for the shell. Delicious and very easy. Will definitely make again!

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Reviewer:

Terry

Reviewed: Feb. 12, 2012

Wow! This was amazing. Made it with the "Pesto Sauce" rub on the outside like the "most helpful" reviewer said. Holy Cow! I had never made this before, but it came out great. Did 12 minutes for the first cycle, then 12 minutes at 450, and 13 minutes at 425. It came out about "medium" which was perfect for my wife and I. Really, really yummy. This was my first beef wellington. Thank you for showing me a way to do it! Note: with all of the butter usd mine smoked up the oven a bit, and subsequently the house. Not sure how to avoid the smoke with the high temps in the oven. Maybe I can find some info on that somewhere here. It still tasted awesome though!!!

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Reviewer:

Dan&Nicky

Reviewed: Feb. 9, 2012

I used this recipe on pork tenderloin and it was fabulous! I didn't use the sauce, but my husband and I honestly didn't need it. This recipe was absolutely wonderful. Other than the sauce I followed the recipe in it's entirety. I was worried about how the patte would taste, but it was excellent. I would use a rack within a pan next time to keep the bottom from getting soggy, I just didn't have one at the time. Even with a soggy bottom though, this recipe was a hit! I can't wait to try it with beef.

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Reviewer:

Kcrawford13

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Living In: Thornton, Colorado, USA

Reviewed: Feb. 1, 2012

Great! Made individual ones using 3 oz filets (omitting the pate), and they turned out flaky and delicious. Wonderful with a comforting side like mash potatos.

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