One dish I have never eaten is the classic Beef “Wellington”. I’m told it is quite a bit of work to prepare…but I would like to make it for my wife’s 3rd anniversary.
You need a good piece of beef (prime rib?), foi grasse, mushrooms ,puff pastry and port wine.
How much will it cost for two?
And howlong to prepare?
Thanks! 
I’ve checked out a few of the recipes, and foie gras (specifically, goose liver pate’) isn’t specifically called for. You could likely get away with a cheaper liver pate.
Here’s a decent recipe for it.
I’ve never actually made it myself, but by the looks of the recipe, it doesn’t seem TOO difficult, just time consuming. And it’s beef fillet that’s traditionally used.
From memory of having helped my mum produce Beef Wellington.
We always used the best possible steak for this (fillet). Pork liver based pate can be a bit strong to be used in this dish (fine if you like a strong pate taste, but to my taste a bit overpowering) a duck or goose pate is best, though a mushroom based pate works well as well. The pastry serves two purposes, to keep the meat from drying out, and to provide a pleasent accompanyment to the meat when it soaks up the juices from the meat and the pate. It was always hard for us to get the pastry right, but don’t fear as if the pastry is wrong, the dish is still very good. Perfectly the pastry should be light and crispy on the outside (with a good baked color) and nicely flavoured with meat juices on the inside.
my memory might possibly be a trifle fuzzy, but i think i recall seeing an “individual serving size” recipe version of Beef Wellington (possibly in one of my cookbooks at home). about all i can recall is that it might be based around filet mignons instead of a larger single roast. if you want, i can ransack the kitchen when i get home and see if i can come up with anything concrete.
I have had 3 different home made Beef Wellingtons. They have all been a waste of good beef. Each of the cooks would agree with me. Don’t bother with it, you can be far far smarter with good beef nowadays.
I made it last christmas and it wasn’t that hard at all. I kind of cheated though, got a rustic foi gras pate instead of messing about with foi gras itself. Also got pre-made puff pastry (I would go “gourmet” on that, you don’t want pilsbury wellington). I got the recipe from The Best Recipe cookbook (Cooks illustrated) check it out . THe only thing I actually made was the Madeira/mushroom thing (can’t remember what it was called). Get a really good fillet (butcher not Safway). My father in law made a nice red wine reduction with the drippings that went really well with it. It was by far the easiest part of the meal, the butternut squash risotto was harder and took longer (but worth it, yummy risotto). Lemme know if you have questions, I am not a great cook or anything, regularly screw up cookies and can’t make breakfast to save my life.
Oh and it was really, really good, people completely freaked out, coming back for fourth helpings, etc. You can’t really go wrong with meat wrapped in pate wrapped in pastry 
don’t ask I can’t imagine how you had such a bad time with beef wellington, it is one of the best ways to improve on allready very good beef steak. I wouldn’t suggest doing individual portions though as the point of beef wellington is to keep the meat as moist and succulent as possible, so keeping the beef in one peice and carving it once cooked is best.
Though simple cooking is often best for steak, fillet often has less taste but better texture tha other steaks, and so is very well suited to the adition of a little pate and pastry that this dish adds.