individual beef wellingtons. The steaks in this dish are topped with a mixture of liver pate and mushrooms and wrapped with puff pastry and served with a red wine sauce.
I make the full formal beef wellington every year with my mom for Christmas. This year its just me. This recpie was a great reference for making just enough for my husband and I. The red wine sauce is ideal for this dish. - 23 Nov 2007 (Review from Allrecipes USA and Canada)
Recipe text does not say when/where the onions are used, so I added them to the paté with the mushrooms. I also did a version using a country pork paté instead of foie gras and it was crazy good. - 02 Jan 2008 (Review from Allrecipes USA and Canada)
I only made the sauce for this but it was sooo good! I will make this again! - 23 Dec 2010 (Review from Allrecipes USA and Canada)