This is a stellar recipe, which a friend and I made for a reunion of a dinner club (we hadn't met for over 30 years!). The recipe is relatively easy to prepare if you watch the video a few times, read the allrecipe reviewers comments, and start with a quality tenderloin. We used a meat thermometer, cooked the Wellington on a rack in a pan, and did use the pate. The flavour was exceptional - the slices weren't the easiest to cut so I might let it stand a tad longer the next time, or make individual servings as others have suggested. From another site, a suggestion was made to put the uncooked but prepared Wellington in the fridge for a few hours, which we did - so the times given (needless to say) were off, but that's another reason why the meat thermometer was so helpful. A great recipe for a reunion dinner club - all the people in attendance raved!
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This is a stellar recipe, which a friend and I made for a reunion of a dinner club (we hadn't...