20 comments on “Individual-Sized Beef Wellingtons for Two

    • Pate is the more traditional ingredient – and would lend itself to all kinds of versatile innovations. Lots of steps in the recipe, but really not at all difficult to make. Thanks for reading and commenting!

  1. One of my favourite dishes to make for special occasions! But the idea of individual mini-Welingtons is great, I must try it.
    I too use prosciutto instead of pate (easier to obtain in Japan).
    Yet another theory is that Beef Wellington was so named by a Spanish cook, in honour of his country’s liberator.

    • The prosciutto, we found, does a nice job of ensuring that the pastry does not become inundated with liquid as it forms a barrier around the meat. Looking forward to see what you do with your recently caught hirame.

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