A classic beef Wellington recipe is usually served at a wedding or any variety of stuffy banquet dinners. With layers of pâté, mushroom duxelles, sometimes prosciutto, and puff pastry wrapped around a tenderloin, beef Wellington can be a meat marriage made in either heaven or hell. This recipe is the heavenly version.
Game plan: Store-bought pâté will work fine in this recipe, or you can make your own using our Chicken Liver–Port Pâté recipe.
This recipe was featured as part of our Last Kodachrome Christmas menu.