The Ultimate Beef Wellington

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Excellent dish and clear, accurate instructions! I did vary in one regard - replaced prosciutto with store-bought goose/pork pate. Will make again. Happy Mothers' Day!

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I followed this recipe minus mushroom...(2kids that are mushroom haters.....for Christmas Dinner & got rave reviews....It was also sooooo easy...Everyone was ready for seconds!...A First!

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OMG I made the recipe as stated and it was soooooo good. The winter green sauce was out of this world, I used Red and white chard and curly leaf kale.

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Made this for Christmas dinner and it was a hit! The only thing I didn't do was the wilted salad. The wellington and potatoes were amazing and it was cooked to perfection! I will certainly be making this again in the future! Thanks for helping me look like a pro! ;

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As advised I squeezed mushroom moisture Duxelle cooked down in 6 mins. I left roast in fridge overnight after wrapping it in prosciutto.I got it out 1 hour before baking & baked it on a wrack for almost an hour. It came out perfect:some rare, some medium well.6 guests got their preference! LOTs of approval & 1 is a chef! I was not impressed by green peppercorn sauce. But 1 guest had 4 helpings! I didn't have a box of beef broth so as advised I used 4C of broth.I used bouillon cubes Took 30 mins to cook that down to half over medium heat. I refrigerated overnight The fat separated.I left it in & heated before adding mustard&cream. It took 40 more mins to cook down & did not thicken. It tasted blah so I added a pinch of sugar. That was better but not worth all the effort. I'll try it again but will use home made broth.Perhaps sauce needs to be made the same day. Give it at least an hour to cook.Overall this recipe is worth the effort for a special occasion.

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Made this for the first time tonight for my husband and I since I'm working NYE. So delicoius, followed directions as written, just shortened the time for a smaller roast, and my roast wasn't tied...perfect! Bought two pounds of puff pastry, which was too much, but I would rather trim it than not have enough! I put ,one on parchment paper, and the crust did not get soggy at all. When I make this again, I will take it to the point of putting in the fridge, even the day before, the finish it. Took much longer to "dry out" the duxelles also. You can do it, try it!

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I am an accomplished cook, and I found many problems with this receipe: 1 the mushrooms have to be strained- too much liquid; 2 what is the purpose of the prosciutto? It melted right into the pastry and didn't really add any flavor; 3 the green peppercorn sauce took too long to reduce, and wasn't that tasty; 4 I definitely agree about the soggy mess the pastry makes when the meat juice is rendered and I agree a rack would make a difference. The flavor was very good, but a $100 roast should be- and all the extra fuss didn't really make it that much better.

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Absolutely delicious. Even family members known to steer clear of mushrooms loved this dish. It did take a bit more time than indicated from start to finish.

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Recipe not too difficult....everyone ate it but it wasn't like I wanted it.....I bought 2 4.3 oz tenderloins to feed 13 men. I only planned to cook 2-2 # loins as they are easier to handle, the duxelles wa puree when using my Ninja instead of the food processor....if you are going to use a ninja ...you need to do a small amt at a time. We left the extra pastry on as we wanted the bread....should have taken these 2# loins out after about 20 min....as themeat was all well done & the brad on the bottom was burne.....I will try it again sometime but just did not work out for my first try & on Christmas day. Everyone ate it & just cut the burned bread off !

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I am avid cook & the next time I make this, it will be much better with a few tweaks:
-This can be prepared 1 day ahead of time – just leave it refrigerated until you are ready to move onto the puff pastry.
-Spread the duxelles thinly & evenly - no more than a 1/3 of an inch thick.
-Once wrapped in puff pastry, DEFINITELY put it on a shallow rack to bake. I wish I did this, as the bottom of our beef wellington was a soggy mess from the juices leaking out during cooking. (it tasted good, but I'm all about the presentation too The top & sides were gorgeous, but when slicing it, the bottom puff pastry fell apart like a saturated mess. I was devastated! This should have been mentioned in the recipe because it's a must do.
-The peppercorn sauce does take a while to reduce. I love brandied peppercorn sauce & this recipe isn't the best, but it was a nice option to serve on the side. The green peppercorns were hard to find in brine, however I eventually found them.
Good luck!