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Individual Beef Wellingtons
September 14, 2003

As much as I like the other Wellington recipe on this site, this one is really much easier. Trust the cooking time. Once out of the oven, "tent" with foil and monitor with a meat theromometer to let the meat get from medium-rare to medium or medium-well if you prefer. In the future, I will use less butter to saute the mushrooms and onions and will also add a liver pate/butter mixture (stolen from the other welly recipe on this site) to make this a real Beef Wellingon. Either way, this recipe is easy and tastes great!

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