Individual Beef Wellington

Hands down one of the best meat dishes I've made. Made this for my Boyfriends Birthday Dinner and his reviews to me were " Heathenistic" and better than his Moms, (to be fair she never made him wellington, but I still shone with that review) I followed Daves advice of 2 minutes per side and It came out nice and light red (yum). I got a liver/truffle mushroom pate and used truffle salt. He and I voted this in as a have to make once a year family tradition, Christmas or new year meal. I can't thank you enough for such an amazing recipe.

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I made these with 8 ounce filets - they were magnificent. Did them a day ahead so it was an effortless meal to prepare. I also brushed them with an egg wash before baking for an even more impressive presentation - will definitely make them again.

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I made the mistake of making the rough Puff pastry from scratch and it took forwever to complete. I also used the Quick and Easy Chicken Liver Pate recipe located elseware on this site with excellent results, I made it with the Hard Boiled Egg. I used Beef Tenderloin without the bacon. The only thing that I would change would be reduce the time that I sauted the filets to about 2 minutes per side so that they were not as well done after baking. Thanks for a great recipe Moontan Master!

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I made this for a very special friends Birthday Dinner. I was unable to purchase madallions of Filet Mignon, but trimmed down the fillets as much as possible, used Pate de Foie de Canard Au Porto, and made the remainder as given. These baked up perfectly, the crust done to a beautiful golden brown, while the steaks inside were nice and rare. I received raves from the Birthday Boy who now thinks I am a gourmet cook, many thanks to you and your super recipe. Hugz (have pic on my cell phone and just as soon as I can figure out how to do it will post the pic)

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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 Recipe #351659. I can't say enough how we loved this recipe. Follow it to the letter and you can't go wrong!

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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.

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This was amazing! Used my own pastry crust and some really high quality filets from the local butcher. For the pate I used a mushroom pate recipe off this site and it was wonderful with the meat. This is very rich, but made a great 5th anniversary surprise for my husband to come home to... He's jokingly asked for beef wellington for years without knowing what it actually is. The sauce perfectly compliments this and I'm glad I made it. Thank you for the great recipe!

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This was the first time I have had this and it was well worth the work to put it together. The sauce is very good along with the pastry being baked at the same time. The only thing that did not work for me was the bacon.It was not cooked all the way thru.My suggestion is to fry the bacon a little until it is not limp any more and then put it around the meat.It will get rid of some of the fat in the bacon therefore not making the pastry wrap soggy from the fat in the bacon. Thank You for the post. MoonTan Master!

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Made this as a Valentines day treat and was so pleased with the results. I did not thicken the sauce, I just let it reduce, so no flour was needed. This was such a hit, my partner has requested this for Christmas dinner this year and I am looking forward to it already. Thank-you so much for sharing this recipe with us.

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This was an excellent recipe. The mushroom sauce was to die for! The only change I made was to make a mushroom nut pate (recipe #50018) instead of liver pate as we don't eat liver. Thank you so much for an easy, elegant recipe!

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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.

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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!

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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!

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

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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

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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!

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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.

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