Hi Marlene - you can easily substitute another liver pate for the pate de foie gras in your recipe for beef wellington, without appreciably altering the results. Choose a prepared pate from your deli that contains duck liver for a closer approximation, but any liver pate will work. Don't choose one that is labelled "country style" if possible, as it will be coarser textured and won't work as well in this application.

I don't know what recipe you are using, but mixing chopped sauteed mushrooms (known as mushrooms duxelles) with a small amount of liver pate is a very common version of beef wellington that works very well. It gives a little of the liver flavor but stretches it with richly flavored mushrooms, which tends to please more palates than a stronger liver pate flavor might.

I'll be happy to post a recipe for this, if you'd like. Just let me know.

Happy Holidays,
Terrie