Absolutely delicious!!! I used President's Choice Original pate and it wasn't 'metallic' at all! This is definitely a 'keeper' for those special occasions! I made both beef and scallop and the scallop version was devoured!
This recipe is spot on. The key to a good Wellington is definitely the pate. If you can't find a pate you like, I suggest making your own--it's pretty easy and you can avoid "metalic tasting" pates by making your own fresh. Personally, I really don't like for a pate to have even a hint of that undeniable liver taste, so I use lots of onion--and forgive my linking, but this pate recipe comes out perfect every time: http://101things.wordpress.com/2006/04/02/chicken-liver-pate/ You'll thank me later.
I made this right after this show first aired and it was incredible. Super easy, and yes, less than 30 mins total. The duxelle was so tasty that we didn't even really need the pate, so next time I would probably leave that out. Definitely a keeper!
Excellent! My husband has always loved beef wellington, but I have never attempted to make it..until now! He was blown away and said it was the best he has ever had! We loved it!!
Okay, so this may be my fault, because I had never had Pate before trying this. I was really excited to try this because I love Rachael Ray and my husband and I both love a good steak and seafood. I made one beef and one scallop so we could try each. I only used 1/8 of the pate called for because I wanted to be careful since I didn't know if we would like it. It was so metallic tasting, we just really didn't care for it. On a positive note, we loved the mushroom/shallot combination and the beef was a great consistency... but we wasted more than half of it because of the pate taste.
I know I'm her husband but really I can't give these enough stars! They were SO good! I tried a taste of both the steak and scallop ones and BOTH of them were SO good. I could not decide which was better. If I were at a restaurant, I would expect to pay a LOT for this spectacular food!