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Beef Wellington
June 09, 2005

I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices.

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