The Ultimate Beef Wellington

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Used this recipe for Valentine's Day dinner, and it turned out perfectly! The boyfriend loved it, and so did I! I was intimidated by how fancy it looks, but it all turned out ok thanks to the easy instructions. 5 stars!!

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Delicious! This was my first time to make (or try beef wellington, and I will definitely do it again. I cut the recipe by 1/3, and everything worked out wonderfully. The directions are well-written and easy to follow.

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I wonder if I could make it through to wrapping the meat with the mushroom mixture and prosciutto with the plastic the day before and then do the rest the next day. Has anyone tried this?

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Made this for Christmas dinner for 12. Followed the recipe exactly, and it was (as expected pretty labor intensive. It took two of us about 3/4 hours to do. I should have prepped or done some of it the day before... I enjoyed the flavors/gravy everything, but the family was not wowed. And for the price and prep time everyone should be blown away. Will not make this again.

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Never made a beef wellington before in my life but used this recipe for our family's main course at Christmas and it was perfect. No one had had it before, and one person didn't like mushrooms, but everyone gobbled this up. Easy to follow and a must try for your holiday meal - Thanks Food Network!

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Was very easy to follow. Yet it did not take the 6-7 hrs stated. Family loved it. Husband ate most of it himself.

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Amazing, Amazing, Amazing!! My first time making Beef Wellington and I wanted to try Tyler's version for the first attempt. After reading many of the reviews (which, by the way, were very helpful I chose not to "test" it before our dinner party and take a chance I wouldn't disappoint everyone. I was a little nervous but the directions were so well written and easy to follow and I took the advise of those who made it a two day process. I refrigerated my 3# tenderloin with the duxelles and prosciutto overnight and brought it out about 1 hour before baking it, that way the meat had a chance to come close to room temp before going into the oven. The Green Peppercorn Sauce was an absolute MUST!! The flambe was impressive and my guests LOVED it! The sauce itself was so yummy! I made Tyler's Roasted Fingerling Potatoes and Roasted Asparagus to go with the meal. The sauce was a great accompaniment for both vegetables. Thank you Tyler! You're recipes are the best.

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The best meal I have ever made, and my husband ever ate!! It was unbelievably delicious and savory! We will use this recipe for our Christmas dinner every year! Truly the ultimate!! Our minimal modifications: We left out the green peppercorns in the sauce, as we couldn't find them, used homemade puff pastry, and made it with two personal fillets, since it was just us two this year. The leftovers to reheat well. We just put them in the oven again until warm inside. A heavenly new tradition for our family! Try it, you won't be disappointed!

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This really was a delicious dish. The duxelles were wonderfully flavored and the prosciutto was a genius idea from a wrapping up the roast prospective. It insulates the puff pastry from the mushrooms and as a result it protects it from the liquids in the mushrooms. I do have a few recommendations. If you own a one of those flat racks that have holes in it, this would be a perfect use for it. Even though you cook off almost all of the liquid from the mushrooms, the roast itself does throw off a little liquid. So, rather than having the pastry sitting on the bottom of a cookie sheet, you would have it elevated to allow drainage for the small amount of liquid that is thrown off. I made my own puff pastry for this dish and it really came out great. If you are so inclined, King Arthur flour has a great recipe for quick puff pastry that works well and is far superior to the store purchased stuff.

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heavenly! so full of flavor and the meat melts in your mouth. heats up nicely for leftovers too. the green peppercorns were impossible to find so i brined peppercorns myself. easy enough. the sauce turned out wonderful but i think i'd skip the peppercorns in the sauce next time - their flavor is a bit bold if you plan to enjoy leftovers.