Reviewed: Oct. 15, 2009

AMAZING!!!!!!!!!!!

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7 users found this review helpful

Reviewer:

Jamie Payne

Cooking Level: Expert

Home Town: Bradford, Pennsylvania, USA

Living In: Port Allegany, Pennsylvania, USA

Reviewed: Dec. 28, 2009

These were absolutely delicious. I had only the individual puff pastry so I rolled them out and placed one on the bottom and one on top of 6 oz filet mingon. Another change I made was I Added a bit of red wind with the onion and mushrooms along with a bit of kosher salt. It was a big hit at our Christmas dinner.

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31 users found this review helpful

Reviewer:

Robyn58

Cooking Level: Expert

Living In: Buffalo, Wyoming, USA

Reviewed: Jul. 23, 2010

hi im a kid, and my dad always talks about how he wanted to eat a beef wellington again since he was little. he never got around to finding the recipe and for fathers day i made this for him and he loved it! i was soo proud and all of them went fast. THANKS

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96 users found this review helpful

Reviewer:

ryryfrvr

Reviewed: Jan. 4, 2011

Beautiful. Delicious.

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3 users found this review helpful

Reviewer:

dbt

Reviewed: Jan. 16, 2011

AMAZING!!! Loved it, but I did make a madeira wine sauce to go on it and wowzers was it nummy! I made it with yukon gold mashed taters and asparagus with a cheese sauce. Molten lava cakes for dessert! It really was a great dinner!

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15 users found this review helpful

Reviewer:

jewelz35

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Jan. 29, 2011

great recipe, i used mushrooms and bacon bits instead of liver pate, came out great !!!

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9 users found this review helpful

Reviewer:

jsaul

Cooking Level: Expert

Reviewed: Aug. 23, 2011

I liked this. Husband and daughter loved it. I don't care for mushrooms.

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4 users found this review helpful

Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Sep. 13, 2012

I'm not a fan of mushrooms so I doubled the onion and cooked them down until they were quite reduced and caramelized. It came out wonderful, way better than I expected. Will definitely be making this again.

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Reviewer:

Joe W

Reviewed: Feb. 15, 2013

Turned out PERFECT! This has always been my husband's favorite and I've never been brave enough to make it myself but this was easy and terrific. Based on some reviews I added a small amount of extra butter, parsley & garlic to the mushroom mixture. I also kept the juices from the 1st roasting pan & served it heated along with the meal to add flavor to the meat. The meat was perfectly pink in the middle. TERRIFIC!

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Reviewer:

buylocal

Reviewed: Feb. 17, 2013

I have been using this recipe for years and my family loves it. When I first went to make this I had a hard time finding the beef tenderloin, then I saw a cooking show where they showed me how to get one. Alton Brown has a show where he takes a pismo and shows you how to butcher it out to get steaks and a tenderloin roast. Very easy. The only change I make to this recipe is I put pate down on the pastry before the onion/mushrrom mixture. This is a yummy, easy recipe that we all love.

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