The Ultimate Beef Wellington

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Absolutely wonderful!! Made it for my whole family 21 people so got two 5.3lb. The only thing is there is no need to do double for the Peppercorn sauce. I had lots of the sauce left over.
Just need to time better the cooking time on the meat for this big cut.
Will definitely do again for Christmas. People couldn't believe what a great "Chef" I was. The funny thing is that it wasn't that hard at all.
It is a must do.

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ROCK STAR DINNER! I made this for Christmas dinner and like the previous reviewer prepared it to the plastic wrap point and refrigerated it overnight. I cut a Christmas tree shape out of the extra puff pastry and stuck it on with egg wash. The cameras were snapping when it came out of the oven. This is NOT a difficult dish to prepare.

I was serving a crowd so bought an 8.5 pound filet -- I doubled the recipe amounts. I trimmed down the filet, but being the cheapskate I am, tied the cut portions onto the filet. Big mistake. After cooking was done and I was cutting to plate, these pieces fell apart. Next time I'll save the cut pieces for Beef Stroganoff.

The Green Peppercorn Sauce was good but not spectacular. The best part was that my 19 year old son was helping. I had him flambe the sauce, and after his initial surprise, he looked over his shoulder to his friends and said "yeah, that's the way we cook around here." Made me smile.

Thanks Tyler -- you rock!

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This was the star of our Christmas dinner!! Wonderful flavour and really not that hard to put together ahead of time - I made it up to the point of wrapping it in the proscuitto the day before , then brought it out of the fridge an hour before it needed to go into the oven, and wrapped it in the pastry then.

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Well worth the time to prepare. It was a hit at Christmas dinner.

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Fantastic! I prepared the beef a couple of hours ahead (all the way to rolling in prosciutto. I rolled it in the pastry an hour before it was time to put it in the oven and let it sit at room temperature. It was very tasty, both the beef and the sauce. We will make it again!

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Thank you for such a great recipe. My Christmas dinner started a new tradition for me. My family said they felt like they were eating at a restaurant.

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This was a first time recipe for me. A lot of steps but in the end, well worth it. My only thoughts were to cook it longer at say 135. The meat was entirely too rare for my preference. The second thought is to really get as much moisture out of the duxelles as possible without leaving it bone dry. The recipe said to leave some liquid in it. I apparently left too much as the bottom of the pastry (I used Dufour was soggy despite a well shingled layer of prescuito. My guests didn't seem to mind though. I will definitely try this recipe again and it will come out looking like the picture.

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Im 21 years old and my family is so impressed with my cooking after I pulled this dinner off and it will be a new tradition for christmas dinner. It was absolutely perfect in taste I wouldn't change a thing!!! Thank you so much tyler!!!!!!

p.s guys cook the duxelles for about 15-20 minutes. it just takes a little while for the water to evaporate. happy cooking!

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Excellent!! So tasty and yummy thank you Tyler!!!!

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Made this for Christmas dinner and it was fantastic. It's so flavorful on it's own that it doesn't even need the sauce. Followed dinner with a chocolate stout bundt cake and it was a most decadent Christmas dinner!