Christmas was already in motion when the universe decided to have a little fun with me.

I was in my kitchen making Beef Wellington when I called my brother to wish him a Merry Christmas. Mid-conversation, he casually mentioned that he was also making Beef Wellington for himself and our dad. We were 2,700 miles apart, yet somehow preparing the exact same meal at the exact same time. I couldn’t help but laugh. It felt like one of those quiet, unmistakable reminders that distance doesn’t really matter when hearts – and minds – are still connected.

This year’s Beef Wellington felt especially meaningful, not just because of that moment, but because it represented persistence, patience, and finally getting it right.

The Gluten-Free Redemption

I followed the Food Network recipe for Individual Beef Wellingtons as my guide. While I didn’t follow it exactly, it was the foundation I mimicked and adapted to fit my needs, especially gluten-free ones.

In the past, gluten-free puff pastry had been my downfall. The last time I tried making Beef Wellington with a gluten-free option, the pastry tasted terrible and honestly ruined the dish. It was dense, off-flavored, and disappointing after so much effort. I went into this attempt cautiously, hopeful but guarded.

This time, I used DUFOUR gluten-free puff pastry, and it was absolute perfection. Flaky, buttery, and everything puff pastry should be. It completely redeemed the dish and erased every bad memory of failed gluten-free attempts. I was beyond happy with the outcome, and even better, the kids loved the entire Christmas feast. Watching them enjoy it made all the effort worth it.

The Great Pâté Hunt

Then there was the pâté...

I never imagined that finding liver pâté would be the hardest part of my Christmas menu. I searched high and low – multiple grocery stores, multiple days – wasting far more time than I care to admit. It felt absurd that such a classic ingredient was so hard to track down.

Finally, I reached out to my cousin and his fiancée for suggestions. Without hesitation, Jen said, “Janssen’s Market in Greenville, DE.”

At that point, pâté was the very last thing on my list. I got in the car and drove 30 minutes, hoping they truly had what I needed because I didn’t have the energy for another dead end.

They had it!

The liver pâté from Janssen’s Market was exactly what I had been searching for, and it tied the entire dish together. Rich, smooth, and balanced, it elevated the Beef Wellington and brought everything into harmony. Janssen’s didn’t just finish my shopping list; they saved my sanity and my Christmas dinner.

Worth Every Mile

That Christmas meal ended up being more than just food. It was a connection across distance, a redemption story for gluten-free cooking, and a reminder that sometimes the last ingredient, the hardest one to find, is what makes everything complete.

Pure magic on a plate, worth every mile driven, and a Christmas dinner I won’t forget anytime soon.