The Ultimate Beef Wellington

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This was the best beef recipe I have ever made!! There were so many levels of flavor. My family raved about it Of course, the quality of the beef had something to do with it. I learned from Julia Childs' instructions for duxelles to squeeze the chopped mushrooms in a dish towel to remove all of the moisture. This really cuts the time cooking the mushrooms and shallots. I left the shallots and garlic in the peppercorn sauce, which was awesome!! I put the Wellington on a rack and the bottom crust was still wet from the wonderful meat juices. I think next time I make this I will not use the rack so the crust can soak up those juices. Unlike other reviewers, the reductions for the sauce only took about 30 minutes when I cooked it on medium high

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This is my 3rd Christmas I made this an as always it leave up to it name as "The Ultimate Beef Wellington". My family look forward for Christmas because this the one time of the year I make this dish. I would recommend if you buy a tenderloin that you need to trim to get to the center cut of tenderloin save the meat and the shallots,garlic,thyme that was stain from the green peppercorn sauce for the next morning. Season the meat and chop in bite size pieces and broil until your liking and take the meat and the shallots mixer and scramble with eggs and serve with breakfast potatoes, I prep my meat on Christmas Eve so I make this for Christmas breakfast and this is a hit as well.

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Wow! I have had beef wellington on my list for a while & am so very happy I chose this recipe. The duxelles did take along time to dry out- about 30 minutes and I still blotted with a paper towel (perfectly crusted phyllo though. Took out at 135 (took 60 mins- because I prepped ahead and had the roast in the fridge, also had 3.25lbs it was beautifully pink in the center. The green peppercorn sauce: I couldn't find the brined type, so I soaked mine in white wine the night before. This took an extremely long time to cook down (an hour, but we did love it. It was a really nice addition to the Beef. I figure if I am only going to cook this meal once a year, and a sauce goes great with it, why not take the time to do it right? I used 4 cups of broth and only 1 1/2c cream and it turned out beautifully. All in all, highly highly recommend this recipe. Oh- and don't forget the roasting rack- this saves the dish! Otherwise- a soggy mess will be had and that would be a sad waste.

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We'll make this again for Christmas Day dinner for a variety of palates, ages and aversions since it was such a huge hit. We mixed duck liver mousse pate with the duxelles. Tried it as a separate layer and it didn't work. It all gets eaten together anyway! Ironically, my dad says he has a "violent" reaction to mushrooms. We said that it was a pate and shallot filling...we're so tricky...! Next morning we called him to check in and...he RAVED about our wonderful Wellington, saying it was the best roast he'd ever had. That's when we told him the truth. Yup, we'll make it again this year, though I like the suggestions about squeezing out the mushrooms in cheesecloth before cooking and using a rack to keep the bottom of the roast crisp. We'll also try a port wine/acidic sauce...will report back. Happy Wellington Christmas!

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loved this dish worth the time and effort.any ideas or thoughts on preventing the bottom from getting soggy? i actually liked the soggy bottom but thats me,others did not care for that. thought of baking on a rack or did i do something wrong

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I LOVE this recipe and have now made it several times. I'm planning on cooking it for Christmas Eve dinner, so does anyone have any ideas of prepping the day before and holding? I'm thinking - prep it to the stage of - browning beef, preparing duxelles/proscuitto, wrapping in cling wrap and refrigerating. Then on the day - prepare pastry, remove cling wrap, place meat/mushroom/proscuitto into pastry, seal pastry, egg wash then into oven. Question is - the meat will be colder, so I'm wondering if I need extra cook time. Guess I'll just watch to see when the pastry's cooked and thermometer reads 125F.

I was thinking of prepping the peppercorn sauce up to the stage of adding cream - and finishing off the reduction (with cream on the day. If anyone has prepped ahead and has an tips to pass on, I'd love to hear from you.

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I've been thinking about it non-stop since I ate it last week. I can still taste it. Got to make it again!

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This was delicious. A few things to note: I had to cook the duxelles longer than 8-10 minutes to get most of the liquid out, glad I read the reviews and started that early. The green pepper corn sauce is really wonderful, but it took about an hour total to properly reduce twice. I would recommend starting the sauce before the roast comes out of the oven, there is not much fond in the roasting pan anyway. I cut the recipe down, used a 2 pound filet roast and cooked it for 45 mins. It was perfect, nice and pink in the center and the crust was crispy and nicely browned. More work than I normally do for dinner, but my husband and I both enjoyed it.

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I made this for our family Christmas get together and it was a smashing success! It really wasn't hard, I just followed the directions and paid attention carefully. I did watch Tyler make it on TV first. One of the key ingredients to the success of this recipe is buying a quality tenderloin. Don't skimp or you'll be sorry! The one thing I would do differently is next time I'll bake it on a rack over my baking pan. The bottom crust became very soggy because it sat in the pan in the juices. That part wasn't very appealing. I noticed after the meal clearing the plates that hardly anyone ate bottom soggy part of the crust, leaving it on their plates instead. Excellent flavors and fabulous presentation, everyone in my family was suitably impressed!

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I made this for a family anniversary - 1st attempt ever at making Beef Wellington and it was amazing I did exactly as the recipe said and it was a huge success. I will definatley make it again. the peppercorn sauce was excellent with it