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This beef Wellington recipe is perfect for entertaining if you want to impress your guests. It was given to me when I lived in England. It’s best served with the center slightly pink.
Ingredients
- 2 ½ pounds beef tenderloin
- 4 tablespoons butter, softened, divided
- 2 tablespoons butter
- 1 onion, chopped
- ½ cup sliced fresh mushrooms
- 2 ounces liver pate
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 large egg yolk, beaten
- 1 (10.5 ounce) can beef broth
- 2 tablespoons red wine
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef.
Step 3
Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
Step 4
Increase oven temperature to 450 degrees F (230 degrees C).
Step 5
Melt 2 tablespoons butter in a skillet over medium heat. Saut? onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
Step 6
Mix together pat? and remaining 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread pat? mixture over beef. Top with onion and mushroom mixture.
Step 7
Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
Step 8
Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
Step 9
Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. Set aside to rest.
Step 10
Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
Step 11
Serve hot and enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 744 | |
| % Daily Value * | |
| Total Fat57g | 73% |
| Saturated Fat21g | 106% |
| Cholesterol131mg | 44% |
| Sodium434mg | 19% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein26g | |
| Vitamin C1mg | 6% |
| Calcium30mg | 2% |
| Iron5mg | 26% |
| Potassium385mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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A very nice recipe. Although it isn’t a “quick meal”, it is relatively easy to prepare.
I left out the pate and added extra onions and mushroom, along with alittle more wine to taste.
Terrific touch Marla!
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This was one of the very best dinners I had ever had. My boyfriend and roommate loved it. Even the leftovers had no chance of survival. I will definitely make this again!
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Great Recipe! I have searched for this recipe, and have used it several times, it is truly the only way to have beef
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Oh Marla – yum! I made this tonight for Christmas dinner and what a hit! It was actually very easy to prepare, and less time consuming than a turkey for example. The wine/au jus was delicious as well. I did leave out the pate per everyone’s request and used blackberry merlot in place of red wine – very good! I would defintely make this again – although not often due to the high calories and fat!! But well worth it for a special dinner. Thanks!
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Marla – I tried your recipe for Christmas Dinner – My first attempt at Beef Wellington! My brother-in-law is from England and he raved! He said he felt like he was back home, only better cooking! Thanks for a relatively simple, yet elegant, recipe! I’m forwarding it to my Dad!
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High points for elegance and ease of preparation.
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01/01/01: What a way to ring in the REAL New Millennium! Even though we made it without the liver pate’, it was dynamite! Neither my husband nor I had ever had this dish before so it was quite an experience. The directions were quite good, except we had never worked with phyllo dough before and weren’t quite sure how to handle it. As I was buttering each ultra thin sheet I thought, “I’m not sure I’d go through all this again.” The first bite quickly erased that thought from my mind. We rate new recipes on a scale of 1-10 (10 being THE best). A recipe rated 8 and under gets tossed. THIS IS A DEFINITE “KEEPER!” Thank you so much, Marla!!! Keep those yummy recipes coming!
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I wanted the “perfect” dinner party for my friends that were moving. The reviews were
fantastic; it went nicely with garlic mashed potatoes and a nice winter salad of greens and mandrin oranges and fresh green beans almondine. I had wanted to make this for years and found your recipe easy to follow! -
2/14/00 Marla, I made this for valentines’ day for my husband, and cut out little heart shapes of puff pastry, to add to the pastry top of the wellington. I tell you, this tastes great! and looked pretty nice also! I especially loved the wine au jus. Fabulous! pretty easy to assemble. I used fillet mignon instead of the tenderloin, (a little more costly) but I cut each fillet in half, and it turned out great. My hats off to you marla!!! thanks again and Keep the recipes a comin!!!!
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This is a ‘wonderful’ recipe! We served this for Sunday dinner one evening, and it was a definite hit.
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I prepared this recipe for a dinner party for friends, many who had travelled abroad and they all said it was the best they had ever tasted. My husband and I both enjoyed preparing the dish and enjoyed serving it since it smelled marvelous while cooking. Timing was perfect for a medium rare center. My hate’s off to the chef!!
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I scaled this up and served for a party for 50 people. Very impressive, and everyone loved it.
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Best one I’ve used. The pate was a great touch.
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this dish was wonderful. the gravy is sinful! tried it once
with cream cheese substituted for the pate… delicious! -
I made this dish for my boyfriend’s birthday (his favorite) and couldn’t have been happier. Very delicious and I don’t like liver! It was so good, he ate the leftovers for 2 days straight and wasn’t sick of it. Tastes great with rosemary potatoes and a cherry tomatoe/green olive salad. Oh…and don’t forget the tiramisu for dessert.
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My boyfriend and his father loved this –except i chose to leave out the liver pate. Also, I think that next time I make this I will only cover the top of the meat with the pastry, it ended up being a little too gooey underneath from the juices. Overall, awesome–make sure to choose an excellent cut of filet.
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I had some trouble with this recipie. The meat seemed flavorless, and was too rare for the cooking time. I might try individual filets next time.
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Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy, even for first-timers, I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices.
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How is the cooking time enough? The total is 45 minutes for a 2 1/2 lb roast!
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I cooked this last night, and yes, it was tasty, but I don’t know if it was worth all the hassle of preparation. I think I will try it one more time and decide then.
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This was great, the meat was NOT DONE, I removed it from the “shell” and baked longer, it was still great. Next time I’m going to use individual filet mignon and probably brown longer, I want it pink in the middle not blood red! The flavor is SO AWESOME! Looking forward to making again!
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My first attempt at Wellington, and it was quite a success. I think part of the key though is to spend a few dollars and get a very nice piece of tenderloin. It would be very difficult to slice through this without it falling to pieces if the meat were even slightly tough – the presentation DEPENDS on it keeping together nicely. Delicious! I used a “spreadable peppercorn pate” and it had a nice little pepper kick.
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This is the easiest and most delicious Beef Wellington recipe I have ever tried. We loved it.
I couldn’t find pastery dough so I used Pillsbury dinner rolls and rolled it and wrapped it around the tenderloin. -
This was wonderful! I made this for my in-laws who are VERY picky eaters and they loved it! I skipped the pate out of fear that they wouldn’t eat it, but later found out that they don’t like mushrooms. What do you know, they loved it so much that they didn’t even realize! Thanks so much for such a great dinner party recipe.
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It didn’t turn well at all. It was very soggy. It was just a mess. It’s definitly not for first timers. I’m sorry to say.
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I made this for my husband on Valentine’s Day, and though I cooked the beef more than I normally would have, it was a huge hit!!!!!! I even used the liver pate which amazingly brought out all the other flavors, and hid the liver taste. If I could delete my husband’s memory, I would do this every year, because it’s relatively simple for how fancy it looks. I even cut little hearts out of the pastry and put them on top for an extra Valentine’s Day feel.
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I made this recipe last night for the first time and it was a big hit in my household. I think however I will try it with individual filets the next time the presentation was less than average and it was difficult to serve. I would also recommend browning the meat a little longer. As much as I love my meat medium rare, it was very red in the center. This is a keeper and I will be making it again. Thanks for a wonderful recipe!
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The first time I made this my husband wouldn’t stop talking about it for days. Now he asks for it every other week. Awesome recipe!!
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I wanted to cook something for my roommates that would amaze them with my cooking finesse. I shared the ingredients, and everyone of them requested that I leave a different thing out, be it the pate, the onions, or simply the temperature of the meat. But I stubbornly kept my ground. They actually ordered a pizza in advance, just in case. Needless to say, this is so good, the pizza became breakfast in the morning. Awesome!
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i have tried many recipes for beef wellington and this is by far the best. sometimes i do a whole tenderloin and other times individual filets which are much easier. to find out the way you like it the best play with filets and the cooking times and when you put the puff pastry on we cook a little longer for medium before putting the puff pastry on. i dont use the liver pate and i dont think it really changes the wonderful taste of the dish. i make it every christmas for 16 people.
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I was rather surprised to see someone left out the liver pate then said it didn?t matter!
I beg to differ on this one. To me and my guests, it made the dish. Can?t imagine it without it. I did make the pate myself.
Great recipe, will be my standard for Wellington.
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This recipe was superb! Much easier than the version I tried a few years back. The only adjustment that was made was additional wine in the beef stock. Served with garlic mashed potatoes and we couldn’t get enough!
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This is the best beef wellington yet, only thing add 5-10 minutes to each time for medium rare
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This is the best recipe for Beef Wellington ever! Definitely use the pate even if you think you will dislike it, it adds so much depth to the flavor. I used a peppered duck pate and it came out fabulous. I also used individual fillets instead of the large tenderloin – much nicer presentation! Definitely will make again and again!
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Really good and alot easier to make than I thought.
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I made this for a special family Valentines dinner and was very disappointed. It looked very nice, but we did not like the taste of it. I did not care for the pastry on the outside either. Perhaps this just boils down to personal tastes and not a bad recipe since everyone else has rated this high. Sorry!:-(
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I made this for my hubby on Valentines …he loves Beef Wellington but hadn’t had it for a very long time. He absolutely loved it …said it was the best meal I ever cooked. The only thing I did differently was I pureed the mushroom and onion mix and then mixed it the pate with it. Thanks for a great recipe.
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Fantastic! My dinner guests thought I’d spent all day in the kitchen making this dish!
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I don’t know if I did a thing wrong but this was so bad that i could not eat it. The puff pastry was so thick and heavy on the outside. The beef tasted like liver. It was too much work for it to turn out so bad.
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I have made this dish twice and loved it both times. The first time I couldn’t find the puff pastry dough and used filo dough instead. The second time I used the puff pastry dough. I actually liked the Filo dough better 🙂 But both were superb and looked wonderfull.
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I’ve made this recipe several times, but used individual filet mignons, leaving off the bacon and omitting the pate. I cut the puff pastry into fours. It is simple and very filling. I’ve used it for small dinner parties as well as for quick, yet elegant dinners. It makes a wonderfully tasty meal. I typically serve it with homemade mashed potatoes with skins, fresh veggies, and a fresh greens salad.
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I followed the tip of putting the pastries on a rack so they didn’t get greasy, but I found this to be very very bland. Everyone commented that the meat had no flavor, even with the pate and mushrooms. Sorry to say I won’t try this one again.
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This recipe was fantastic. I followed the recipe exactly except for the pate portion. I did not have any so I skipped that part. The recipe was loved by every single person. I made the red wine and beef broth sauce but no one even used it because they enjoyed the Beef Wellington on its own merits! Great recipe!
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i made this for an anniversary dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. This soaks up any juice keeping the bottom crispy. No one was aware it was there, even after I’d told them. I also seared the meat in a frypan. Wonderful easy recipe that makes anybody look like a real chef!
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I am so pleased to find this recipe. I used to spend literally hours preparing this dish the “old-fashioned” way – squeezing the mushrooms through cheese cloth to remove juice, etc. I tried this quick recipe and my family loves it even more than before.
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I used a broiler pan to help keep the pastry from becoming soggy—worked wonderfully! I’m not a big liver fan, however my husband loved it.
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I used this recipe to create a very similar recipe. I used pastry shells instead of sheets and omitted the pate.
Cut 2 ? lb. Beef (filet) into bite size pieces. Fry in 2 tblsp. Butter until Done (About 10 minutes). Fry in 2 tblsp. Butter until Done
? Large onion, chopped fine in food processor.
Package of sliced portabella mushrooms, chopped
1 tsp. Jar Garlic. Add meat to onion mixture. Cook on low just to keep warm. Bake 12 Frozen Puff Pastry Shells 400 for 20 minutes. When pastry shells are finished put on dinner plate. Take tops off each. Fill with meat and onion mixture. Serve with 10 oz. Frozen spinach fried in 2 tblsp. Butter and ? tsp. Jar garlic. -
very easy, very yummy. i used small filets so each had their own pastried meat to temperature.
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I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it’s place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture. To Die For!!!
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Cooking time is incorrect. I added 20 minutes and it still was bloody rare! Add about 40 minutes to cooking time. The pate’ is a must! It was good, but not worth the time and effort.
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Sorry to give this 3 stars. Maybe it’s me, maybe it’s the pate. My husband loves beef wellington so I thought this would be a good suprise. Followed recipe exactly and all I could taste was the pate. My husband said the same “too strong”. I’ve come to the conclusion that I don’t like pate; period!
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Wow. What a lot of work. It was good but I won’t do it again. If you want to impress someone, wow! I personally just didn’t like the crust and the beef. Too much. I did add a splash of sherry to the mushrooms (very good). Also, I made roasted shallot sauce (from this site) and I highly recommend it.
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Easy, elegant, and a genuine crowd pleaser: even the most discriminating British palates appreciate this dish!
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I can’t wait to try this recipe and I am giving it 5 stars because of its simplicity. For those who changed it or didn’t like pate, get real. That is what Beef Wellington is about. It is elegant, it is formal, and the few times I have had it “it is to die for.” I will try this recipe next week.
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Put simply, it’s perfect.
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Very good….need to cook the meat more! I have made this 3x and the last time I used individual filets. This way I could address peoples different tastes of Rare..to Med Well. This is a very easy recipe..just a lot of steps and a lot of clean up. But we Love it!!
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I have made this several times and I have found use single filets. Much better in the end. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice. Also use pastry dough, I couldn’t find it either first time. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. It will usually be in a long box. Much easier to work with than regular dough.
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Thanks Normala for this recipe. It was a big success on New Year’s eve for our party of six. I made individual portions and used the left over pastry to make initials for each portion. My guests were all impressed and loved it. My British guests said it’s better then what they had back home in the fancy hotels. I used store bought pork pate and it turned out really well, adds another layer of flavour. I will definitely make it again.
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not good.
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Excellent recipie! Thanks alot, my english boyfriend loved it! I made it for 2, so I asked my butcher for the cooking time on a smaller piece (500g/1.1 pounds) I browned the meat then baked for 25 mins and rested for 10. Perfect!
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Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did not use pate, rather I added more butter, mushrooms and garlic. I also used an excellent cut of filet mignon. As mentioned by another cook, remember to use a wire rack to keep juices from soaking the bottom of the pastry.
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I made this with two individual filets for my husband and me. We both really enjoyed it. We did not get the overly pate taste that some of the other reviewers complained about. The only difficulty that I encountered was the seams on the pastry separated while baking. I thought that I had sealed them well. If anyone has any suggestions as to how to get the seams to stay sealed, I would appreciate hearing about it.
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I made this recipe the other night for my husband. We both loved it! I used two individual filets. This was quick and easy and a big hit!
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Wow! This was so good.
Very easy and not too time consuming.
Very fancy presentation.
I omitted the pate, since most said that it was overpowering.
I think next time I will add some spices though.
We will surely have it again! -
I loved this and it came out great, but we like steak really rare, so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side, then let it cool before wrapping in the pastry. After that, I cooked it for 25 minutes as instructed and it came out perfect.
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I’ve made this several times for Christmas dinner. It’s always a hit!!
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I guess I just don’t see what the big fuss is. It tasted okay, but I’ve had much better. It was definitely lacking in the flavor department. You know it’s sub-par when my husband thinks of ways it could have been better (maybe if we GRILLED the steaks first..) All in all it wasn’t AWFUL (when is filet mignon awful?) but honestly, I think it could be improved a lot.
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this was O.K.,,,I guess I am not a wellington person?
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this recipe is great! i rolled the pastry too much and it didn’t rise but was delicious anyway! instead of pate i made a little filling of parsley–cheese–and bacon to go in between the beef and pastry. the steaks were cooked to absolute perfection!
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Superb dish, so easy to do!
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AWESOME
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My husband made it and over-baked the beef. Otherwise, I’m sure this dish would A++.
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Absolutely delicious. I followed the cooking times to the last minute and it come out a nice medium rare. I also didn’t bother to let the beef cool before I wrapped it in pastry and it was fine. I also followed the advice from the reviews and baked it on a wire rack.
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Everyone raved about this, and rightly so it was wonderful.
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I held a hugh dinner party and figured that Beef Wellington would be a hit. It was a true scucess. The only change I made to the recipe was I marinated my prime cut of Beef Tenderloin in Balsamic Vinegar and spices to insure a juicy meat. I also cooked for 20 minutes instead of 15 and it came out perfect medium rare.
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This fell apert on me, but that was my fault – I didnt wrap them properly. It all tasted good – the meat was cooked perfect medium rare, but a steak pie would have similar and would be much easier to make. One to impress for a special occasion but I couldn’t make this regularly.
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This was a very good recipe, but I prefer my filet mignon with a different sauce. I placed my wellingtons on a rack which made a huge difference because the whole thing was nice and flaky.
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great reliable recipe
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This was FABULOUS. I have never had, nor made Beef Wellington before – but what I made tonight turned out stunning and there were raves all around. I used Sirloin instead of fillet minion – for budgetary concerns – I also took the advice of post reviewer and used a home made pesto instead of the pate. One more thing – we cut the meat into individual serving sizes before wrapping them up into their won pastries – and it turned out superb. i would and will totally make this again.
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I tried this recipe for my mom for Mother’s Day-its her favorite. I’ve never made it OR tasted it before. I used a bigger (3 1/2 lb.) tenderloin and increased the initial baking time by 10 min. and last baking time by 5 min. It turned out perfect! I seasoned the meat before baking and used a pate made from liverwurst(a recipe can be found on this site, but I used onion powder instead of chopped onions)-I found it did not take over the flavor of the beef-everyone agreed it added to it. I also added the red wine to the mushroom/onion mixture like others on the site. I forgot to buy beef broth but I had some powdered beef boullion & used that instead–I added some seasoning to it and it was really good. All in all, the meal turned out phenomenal–my mother said it was better than the restaurant she goes to and my father, children and husband LOVED it. The only thing I would’ve done different is make this into individual pieces due to it slightly falling apart when sliced. This recipe is to die for! Thank you so much!
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To do over and over again.
Great taste, rich and luxurious way to prepare a small roast! -
Excellent recipe! Made this for my Dad on Father’s Day. Dad will subject the family to hours of scouring foreign cities in hopes of finding a beef wellington on the menu, so I knew this would be the perfect meal.
He was amazed that I would actually attempt to make this since it is a bit labour intensive and raved for days on end how great dinner was.
Suggestion: Place a thick slice of pate on top of beef filets instead of mixing the pate with butter and coating the meat.
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When looking for a recipe for Beef Wellington, I came across this one. Having read several rave reviews I decided to use it for a special birthday menu. Based on recommendations made in the reviews, I chose to make the individual Wellingtons, and after a trial run, in which the meat was overdone, decided to alter the cook time. So…I cooked 9 individual Wellingtons at 450F for 6 min. and then at 400F for 10 min. The pastry was beautifully golden, and the filet was lovely and pink, It worked perfectly. I highly recommend it. Enjoy!!
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I have made this along with Yorkshire Pudding,Baked Potatoes & Mix Vegtables on A Submarine. I was A Navy Cook(Retired Now)Feeding 140 Men. Let me tell you this IF done right its A 5 Star Meal.
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I have always wanted to make Beef Wellington and I found this recipe, VERY GOOD! I think the most consistent remark is adding flavor, which I always “Dr.” things to taste anyway. I would recommend doing just that for this recipe. Do a simple rub (S&P, 1/2 clove of garlic lanced into each medallion)on the filets first, add the saut?ed onions and mushrooms to the red wine and beef stock; I also added a teaspoon of rosemary and a tbsp of Worcestershire to the sauce. I did individual wellingtons with 4 filets and placed the pate and onions and mushrooms on top of the filets as well. Having made it once it will forever be etched into my memory and I cannot wait to make it again!!!
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I used this for leftover beef tenderloin. Used liverwurst with no butter, instead of liver pate and butter. Did not make wine/beef broth mixture. Turned out tasty and delicious!
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I added too much dough. Next time only one sleeve of the phillo dough. The beef needs to cook just a little bit longer for our taste.
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I made this for a dinner party and it was a hit. Omitted the Pate and used pesto recipe shown by MRSMAC8 on April 5, 2004. It was wonderful. I did cook the meet a little longer without the Puff Pastry and then a little longer when I added the puff pastry (use a meat thermometer). One hint, don’t cover it while warm the pastry will tend to get soggy. Will make it for Christmas dinner this year too.
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Fantastic, got rave reviews.
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Made this today for a variant on the traditional Christmas dinner. Everyone loved it! It was so easy to prepare and didn’t take a lot of time. Though I spent a good deal for the meat, I had simple sides that ended up going very well with the richness of the Wellington. I prepared my side and the Beef Wellington all in one pan which made for easier clean-up and less oven time. Here’s what I did: I cut 2 1/2 to 3 lbs. potatoes into chunks, sliced two red peppers and some fresh asparagus, added six cloves of crushed garlic. I tossed this altogether then spread in a 9 x 13 baking dish. I let this bake at 450 while I was preparing the Wellington. I then took the veggie dish from the oven, placed a small wire rack directly on top of the veggies and placed my fully prepared meat on top of that. I had already browned the meat the recommended 10 minutes, so I just let this bake 10 minutes more. After this, I removed the dish, placed the Wellington in the center of a large platter, then put all the roasted veggies around it. It was very pretty and took less room on the table. This timetable produced a rare center which was very tender and tasty. I took the advice of one reviewer and marinaded my beef in balsamic vinagrette. Though this is an expensive dish, it is well worth it for very special occasions and when you really want to impress!
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Excellent – perfect for the romantic meal I cooked for my boyfriend. Thanks :o)
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This as wonderful. I used individual Filet Mignon to serve 4 people (1 lb). Since I did this for an elegant dinner each person had a 4 oz piece. Good for portion controllers too! This is what I did a little differently: I did not bake the steak. Instead, I seared it 2 minutes on each side on high heat on a skillet with the butter. Instead of using pastry sheets, I used puff pastry SHELLS. I placed the steak on a middle of the cookie sheet and had the shells surrounding it. Baked everything at 400 degrees for 30 minutes. I let everything cool for 5 minutes and then cut each filet in half. Thsi gave me 4 pieces, around 4 oz each. I then plated in this order: pastry shell at the bottom, filet, mushroom mixture, pate, pastry shell. This not only kept the pastry crispy but it was also more beautiful, I think, than wrapping it with pastry.
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Delicious! Instead of the rather simple wine sauce in the recipe I made a Madeira sauce to go with the wellington. Definitely a keeper!
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O.K. Lets get something straight here. Unless you live near a deli good pate’ in the US is rare. The only thing I could find near me was a can of pork pate’ made by Underwood. Those wonderful people that brought us canned deviled ham. (UGH!) Try typing in “Val’s Hungarian Jewish Chopped Liver” for pate’ and it will give you alot better results. Also, tell your butcher, if you have one, what your doing, it doesn’t have to be a tenderloin if there is a real butcher near you. I got away with a very good cut of porterhouse with his tenderizer method.
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this recipe was great – taste was incredible and it was actually rather simple. Any mistakes I made were truly self-inflicted. I pulled out the puff pastry to thaw MUCH sooner than I should have, so it was a little harder to work with that I had anticipated. Also, I used a rack as suggested, but the rack I used was slanted, not flat. Next time I will use the flat rack to make this easier to transfer to the serving plate. Again, all these issues were my own fault. I think next time I will use this recipe but make individual servings instead of the ‘loaf’. Thanks for a great Valentine’s Day dinner!
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Oh WOW! I made this for a special Valentines Day dinner and it was GREAT. I used a pesto of parsley, basil and cheese in lieu of the pate (which I cannot buy in this area). This is the best thing I have ever cooked. Of course, it is also one of the most expensive. I used extremely good (and expensive) fillet Mignons.
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Fantastic! Very tender!
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Excellent flavor – all components worked well together! The only problem is that my cut of tenderloin was very thick and did not cook in the time specified – even though we prefer rare meat, this was completely raw. I plan to try longer in the oven bag next time.
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I made this for my mom for her birthday and it was wonderful! It was a bit bland for me and I didn’t use liver pate, but used pesto as others suggested.
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I was disappointed with the end result flavour of this recipe. I should have taken the advice given by some and omitted the pate/butter mixture and replaced it with something that had more zing. I even lit my tenderloin with cognac after I seared it…..it just seemed to be missing something in the flavour department. I much prefer Chateaubriand!!
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