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. Try it with our easy, creamy Mushroom Gravy recipe, followed by our classic Old Fashioned recipe.
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 pan is roomy enough to brown a large roast and deep enough to make sauces and stews.See It ›
by David Watsky | It's summer backyard BBQ season and for some lighter fare, you might be wondering about the best fish...