My husband always wanted me to make/try beef Wellington after seeing it on Gordon Ramsey's show. And i wanted to treat him on Father's Day. I never made it before! I have 4 individual fillets in my freezer I got at costco a few weeks back. I will not be making my own puff pastry. I looked up the Gordon Ramsey recipe but it calls for prosciutto instead of pate and my husband wants to try the classic pate version. Anyway - can I just use chicken livers mashed and seasoned instead of pate? Or do I have to buy pate? How do I avoid the puff pastry bottom from getting soggy? He likes his meat rare - puff pastry takes like 35 minutes won't the steak overcook? And do you suggest a sauce?
I'm sorry for so many questions but I want to make this great for him as he has been a super extra great father lately.