14 Reviews of Individual Beef Wellington

From: Trixie Rollerderby Chef

On Aug 15, 2007

My friends and I made this for our Hell's Kitchen Finale Party. We skipped the pate and everyone gave very high marks to this recipe especially the mushroom sauce - very tasty!!! We will make it again for sure!

From: Chef #597757

On Sep 26, 2007

This was positively scruptious! My guests devoured it. I did pasatry leaves for the fall season and they came out great. The only thing is that I didn't like the way my gravy came out so, I removed the bay leaves and processed the whole thing in the blender so it would be nice and smooth and then reheated for serving. Will use again!

From: Scrivener1

On Apr 28, 2007

I made this without the pate and I used Pepperidge Farms puff pastry. This was marvelous!

From: kitelady

On Apr 2, 2007

Our supermarket had filet Mignons wrapped in bacon. As my son will not eat liver of any sort I made half of the Mushroom Pate, by homebody. I used a small star cheese cutter to top the Wellington's and you were right, That little added touch just set the mood for one of the most delicious entrees we've had. I had run out of brandy but sub'ed Cabernet Sauvignon. Served with onion rings and an endive & tomato salad. Longhorn Mama, I give you 5, Hip-Hip Hurray's

From: SharonB

On Jun 14, 2005

WOW! Elegant, delicious. Definitely worth the effort. I made my own pate because I couldn't find the canned variety in our small town, but it was all worth it. In fact we froze the extra to make this again!Served with twice baked potatoes and a salad.

From: JillAZ

On Dec 28, 2006

Excellent recipe. I followed the recipe exactly. It was very rich and next time I might leave out the pate. We enjoyed it a lot. Thanks for sharing!

From: SmilinJenE

On Nov 18, 2007

Beef Wellington came as a request from my boyfriend who recently went to London and didn't get a chance to order this. I made a mushroom pate because I couldn't find pate in the local grocery and it was quite lovely. This meal is worth the prep time even if just for special occasions.

From: Lazy Chef 2

On Jan 18, 2008

This was an excellent recipe. The mushroom sauce was to die for! The only change I made was to make a mushroom nut pate (Mushroom & Nut Pate) instead of liver pate as we don't eat liver. Thank you so much for an easy, elegant recipe!

From: Peter Near

On Jul 4, 2009

This turned out well, but my family just didn't like the taste. We've never had Beef Wellington before, so it's quite possible that we don't like Wellingtons. The live pate in this recipe gave the entire dish a bit of a cat food taste. Indeed, our cats lapped up the leftovers. I think I'll try this again, but without the liver.

From: Axe

On Sep 2, 2009

Of all the recipes in all of Zaar that I've tried over the years, this is by FAR the BEST! If I could give it 10 stars, I would. I was truly skeptical at first because I thought the meat would dry out by cooling it in the fridge. It was a last day, marked down, horrible hunk of meat from the grocery store and I left it in the fridge overnight after step 2. The entire recipe came out SPECTACULAR and the mushroom sauce was the BEST I've ever tasted ANYWHERE! I also used Quick and Easy Chicken Liver Pate. I can't say enough how we loved this recipe. Follow it to the letter and you can't go wrong!