I was nervous about trying this recipe because it is one of those things that I've always loved and wanted to make but it seemed intimidating. I am SO glad that I finally went ahead with it. I made it almost 100% to the specified recipe except for adding some red wine to the mushroom/onion mix. I used the pate, and I'm very glad I did. It added another (delicious) dimension to the dish. Thanks very much, Normala, for providing a wonderful and easy-to-follow recipe. I'm so glad I tried it. The family loved it. One hint on the leftovers if you do a whole tenderloin instead of individual wellingtons...since the middle of the roast will be very rare at this cooking time, serve the end pieces the first night. The next night, slice the Wellington into individual slices and lay them in a pan, cut side up. Put a tiny pat of butter on each fillet and bake at 375 for about 15 min. mmmmmmm
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I was nervous about trying this recipe because it is one of those things that I've always...