Beef Wellington

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This recipe has become a Christmas day tradition at our house. Fun to make and just delicous.

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So good. I left out the Fioe Gras, not really needed.

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I am a huge fan of beef wellington, and this recipe is one of the very best I've ever had. Very easy to make... even with individual filets!

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I love beef wellington , but this is fantastic and so easy,

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WOW...in fact our entire "Gourmet Supper Club" said WOW. Not too much work. We did some prep ahead of time (made the duxelle, seared the meat but just WOW.

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It cooked this for Christmas and it was wonderful. Everybody in my family loved it .

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This was terrific, I just made for my hubby for Valentine's Day dinner and he LOVED it!

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Love this make it ever Christmas and New Years!

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I'm making this tonight, but can tell from the ingredients and by comparing recipies that this will be terrific. A couple of tips:
Here's Emeril's recipe for Port Wine Syrup:
2 cups ruby Port wine
1 cup sugar
Combine Port and sugar in a medium saucepan. Bring to a boil and cook over medium-high heat until reduced to a syrup.
Also, for a quick review on techniques used, search the Beef Wellington recipies for a video by Sara Moulton. She's showing individual small wraps, but the larger version carved at table is a little more dramatic. I have a few relatives coming over who insist on medium-well or well done beef, ick, so I'm making a smaller second tenderloin that has been cooked longer. (Well done tenderloin - Can you believe it!? But a good cook is also gracious about such things.
Foie gras is traditional, but adding gorgonzola or oysters would be terrific, and goat cheese (which I'll use will be good.

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Never made Beef Wellington before... so tender... mmm. super hit with the family, definatly will amke this again