I just can't say how much this wellington rocks and my husband, family and friends just can't get enough of it whenever I make this! I've made this NUMEROUS times, using either a whole tenderloin like the recipe calls for, but more times I've made individual Wellingtons, giving it more puff pastry for each serving. I do not use deli ham (I can't see ham replacing the traditional pate flavor in a Wellington). I just leave it and pate out. It's all about the madiera sauce too so I always double the batch! You won't go wrong making this and it's shamelessly so easy! Thanks for the recipe! Top of my list of "keepers"!!
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I just can't say how much this wellington rocks and my husband, family and friends just can't...