This was the main course in the dinner I cooked for my husband and I this past weekend (posts on the first course can be found here, second course here) and it was my favorite part of the meal. Beef Wellington is traditionally a 2-4lb beef tenderloin encased in pastry and served in slices, but since it was just for the two of us I decided to make individual wellgintons. The perfect portions of filet mignon topped with Pâté de Campagne and mushroom duxelles and wrapped in a buttery puff pastry have my mouth watering just typing this post. Add to that an amazing combination of root vegetables seasoned with fresh herbs and roasted to perfection and this is such a great meal for a dinner party. Again, this dinner was just for my husband and I so it yields 2 servings but can easily be multiplied to accommodate more guests.  Click here to get the recipe and see how it’s made!