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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

STACEYERINCOOKS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2004

This is really tasty and easy to make (although a little time consuming). I sealed the steak in a hot pan before wrapping in the pastry. I also added garlic to the mushroom mixture and a splash of cream. Served with hollandaise sauce as was suggested - yum!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2003

I made three of the steaks as written. On the other three I layed a small slice of swiss cheese over the mushroom mixture. We liked them made both ways but thought the ones with the swiss cheese had a little more flavor. Next time I make this I will probably add the cheese to all of the bundles.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

JEWEBER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2003

As much as I like the other Wellington recipe on this site, this one is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to let the meat get from medium-rare to medium or medium-well if you prefer. In the future, I will use less butter to saute the mushrooms and onions and will also add a liver pate/butter mixture (stolen from the other welly recipe on this site) to make this a real Beef Wellingon. Either way, this recipe is easy and tastes great!

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2003

Delicious! The puff pastry is very delicate, so it's important to be careful when wrapping the steaks, but it is worth the extra effort.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2002

Absolutely loved this recipe, But I recommend searing all sides of the filets before wrapping in the pastry. My girlfriend finally believes I can cook after making this for her. Everyone I have made this forhas absolutely raved about the flavor

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Frank32151

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2001

These little wellies were wonderful, my kids loved them! Huge hit. Tip- I chopped the mushrooms and onions in the food processor before sauteing, so the kids would not recognize them! Still tasted fab!

Was this review helpful? [ YES ]
13 users found this review helpful