Reviewed: Dec. 31, 2007

I used 6 4-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just too much food for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the six fillets perfectly. The little fillets cooked to medium rare in a 400 degree oven in 20 minutes; could have let them go a bit longer, I think, to really brown up the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I also added a bit of minced garlic and Worcestershire sauce to the mushroom mixture, just because I love the flavors with beef, and whizzed up the mixture in the food processor slightly before adding on top of the steaks.

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Kelly

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Reviewed: Dec. 26, 2007

I made this for Christmas Eve dinner this year. I had a little trouble rolling out the pastry thin enough, I wasn't sure if this was because I didn't thaw it enough or because I had one to many pre-dinner cocktails with our guests! This ended up turning out perfectly! I used leftover pastry and put a Christmas shape on each guest's wellington. I'm not sure that extra effort was appreciated but the meal itself was. I served this with a delicious sauce made from 1 c heavy cream, 1/2 c dry sherry, 1/4c flour, 3 T butter, 4 cloves garlic, 2c beef broth which I found in a magazine. I received numerous comments on how delicious it was. It was very very filling however. Even the men could barely finish theirs. Definately worth the time and effort!

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IMCAMEL

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Dec. 8, 2007

I love this recipe because it is great to have something so easy that makes dinner feel like a very special occasion. I like to roll out extra puff pastry to make shapes to decorate the tops, and brush with a beaten egg before baking to give it a pretty golden color. I also brown the steaks first (and let them cool before wrapping).

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Oct. 21, 2007

These were excellent! The only thing I changed was I used red wine instead. Everything else was perfect.

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Lindz

Cooking Level: Expert

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Reviewed: Sep. 28, 2007

This was such a hit. I had my parents over for a birthday party and made these individual wellington's. My parents and my husband cannot stop raving about this meal. Even my 5 year old and 2 year old sons ate half a wellington each. I did serve this meat with a wine reduction sauce. I took one can of beef broth and 1 cup or so of red wine and a couple of tablespoons of butter and let them simmer for about 20 minutes, then added 1/4 cup of heavy cream and simmered for another 5-10 minutes. The sauce is super rich but complements the meal perfectly. I alos shortened the cook time on the beef because of other reviews and my oven tends to cook quickly. I cooked my wellington's for 18 minutes and they came out med-rare and perfect.

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MommyHaldeman

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

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Reviewed: Sep. 24, 2007

I added jalapenos and bacon (and pureed) the topping. I also baked them on a rack so they wouldn't get soggy. My husband loved them!

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Aug. 31, 2007

I followed the suggestions, and mine still came out a little closer to rare than medium rare. The pastry was also a little underdone on the top inside. I think this was because of the mushroom mixture. I will try to make it a little drier next time and add crumbled bacon pieces. I think this would also be good just wrapping the beef in the pastry. My husband loved it and we had plenty of leftovers for his lunch the next day (we only used 2 tenderloin fillets and that made plenty). A definite hit at our house!

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Tina Marie Lenio

Cooking Level: Intermediate

Home Town: Wabasha, Minnesota, USA

Living In: Maricopa, Arizona, USA

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Reviewed: Jul. 4, 2007

Excellent! I used a cheaper cut of beef and they still tasted great!

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jsreal

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Reviewed: May 9, 2007

My family really enjoyed this dish. I personally thought it was missing something, like spices. Next time I am adding a jalopeno minced with the mushroom mixture. I used red wine in the mushroom mixture and next time maybe marinate the steaks a little. I'll give it another chance.

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Samantha

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Reviewed: Apr. 5, 2007

I browned the filets for a minute or two on each side before wrapping them with the 'paste'. Everything went well, except the recommended 25 minute cook time. They were all really good and enjoyable after they were done; however, they were all WELL done. So if you like it WELL done, the 25 minutes is for you. otherwise adjust accordingly. Will make again soon, but cook half the time. And I will try to add a little bit of swiss cheese into the 'paste' as others recommended, just to give a little something extra.

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Malawi

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Reviewed: Feb. 18, 2007

This recipe is excellent! I followed others' advice...seared the filets on the stove for a few minutes, then chopped up the mushrooms and onions. I added two cloves of garlic to this mixture. I also put it on a rack to prevent the bottom part of the dough from getting soggy. I allowed the beef to rest for about 10 minutes after coming out of the oven. It was wonderful. The only part that gave me a bit of trouble is that the dough separated on the first one I made...I used dabs of water to keep the second one intact. Great recipe, thanks!

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CRNP2001

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Very easy and absolutely delicous. I made it for Valentine's Dinner and my husband loved it. I, too, chopped up the mushrooms and onion before sauteing. Goes very well with Bernaise sauce. I used the Blender Bernaise Sauce recipe from Recipezaar.com.

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jmillan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 1, 2007

As my very happy husband remarked..."Restaurant quality!" Super easy and quite tasty. I omitted the parsley because I forgot to buy it, but I put the mushrooms and onions in the food processor prior to sauteeing in the brandy and butter as was suggested and it was a great idea. I served this with spinach sauteed in garlic and olive oil and baby carrots. Delicious!

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Alle G.

Cooking Level: Beginning

Home Town: Hamden, Connecticut, USA

Living In: South Portland, Maine, USA

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Reviewed: Dec. 25, 2006

Wonderful! I first seared the steaks in a very hot cast iron pan and cooled them in the fridge. I whirled the mushrooms, onion and parsley in the processor to chop them very finely. I then sauteed in the sherry and butter and reduced as directed. I received kudos from everyone at the table. They are so impressive----and so easy to put together. Thanks for a great recipe.

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Pat

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Reviewed: Oct. 1, 2006

This was very good. I was plesantly surprised at how good it was. I served it for a dinner party and everyone raved. As others said to do, I put the vegetables, including garlic, in a food processor to help make the paste. Then I added this mixture to the butter and sherry in the saute pan and let it reduce, which took a while. I also added swiss cheese to each filet.

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Terri F.

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Reviewed: May 17, 2006

These are so good and very easy. Great that they can be made ahead. I seared the steaks first. Also put vegetables in food processor which made the paste needed. Has any one used bourbon instead of sherry? I would only bake for 20 mins if the pastry is brown enough.

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RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

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Reviewed: Dec. 9, 2005

Easy to make and looks impressive when served. I used suggestion of adding swiss cheese and it was good. I used red wine instead of dry sherry -- that worked fine, too. Will definitely make again.

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VOURI

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2005

This recipe was just ok... I had trouble creating the "paste" that was supposed to come of the parsley, onion, sherry and butter mixture. The parsley was a little overbearing.

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SPNAGLICH

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 7, 2005

Great Recipe. I also seared them in a hot pan before wrapping them, the mushroom and onion mixture can be adjusted to taste! Thanks!

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LAURIE1072

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Reviewed: Jan. 2, 2005

Looked cute enough, but way too much food for each person to have an 8oz fillet. Think more like 4 oz. Overall it could use more flavor, maybe some garlic or something. Not to be done in this household again.

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STACEYERINCOOKS

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