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Beef Wellington

Reviewed: Feb. 15, 2013
OMG, yum! I consider myself a decent cook, but have never made Wellington until last night for Valentines day. This recipe is amazing and incredibly easy! (I officially don't get what all of the intimidation is about). It was juicy and absolutely bursting with flavor! If you think this is bland, you must have left out some of the ingredients. I took the advice of others below and used two individual fillets (about 6-8 oz each). I then followed the steps above (pate is a must), but before wrapping in the pastry, I wrapped in prosciutto. I also added pastry hearts on top of each wellington for a special (corny) touch. I cooked on a rack and placed a sheet of vegetables below to cook at the same time (asparagus, red pepper, cubed red potato, and carrots). Finally: YOU MUST USE A MEAT THERMOMETER! Check EACH fillet throughout cooking because they may need different timing depending on thickness and position in the oven (mine did). Enjoy!!
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