The Ultimate Beef Wellington

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Very good. I made the sauce w half & half and the fat separated - very unexpected. I used my immersion blender to give it a good whirl and the sauce recovered just fine before I added the peppercorns. My carnivore son went back for thirds and eight of us wiped out a 3.2 # tenderloin. All in all, I'll definitely follow this recipe again.

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5 star recipe. Made the recipe exactly as written, it was wonderful. It is our new Christmas favorite! The peppercorn sauce was really good. Recipe is not difficult to make, just a little time consuming..however it can be made in advance up to the point of the refrigeration, then baked when you are ready for company.

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I didnt think it was all that difficult and it tasted incredible! Great Christmas Eve Dinner!

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Absolutely delicious! My husband and I made this, along with the fingerling potatoes, together to have as a special, early Christmas dinner. We followed Tyler's recipes exactly, with the exception of green peppercorns in brine for the sauce, and had perfect results. We soaked tricolor peppercorns in white wine overnight before using them in the sauce and they worked fine. The sauce is amazing! Thanks, Tyler, for another great go-to recipe!

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I made this for our 1st Family Celebration after loosing both of our Parents. My Mom, who was a fabulous cook and entertainer would have been so proud of me. It was a little time consuming, not an inexpensive meal, however it was just what the occasion ordered. Great texture, lots of taste levels and beautiful. 5 stars does not do it justice. Rave reviews from all attending! Just what I needed.

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Oh it's tasty, but the last 148 people said that. Here are my suggestions.

Either slice the mushrooms before the cuisinart, or cook them then do the cuisinart. Whole shrooms will not work in the machine. I used a mix of portobello, white and crimini. Cook extra long, then cool and press with paper towels until dry. Place uncovered in fridge for 1-2 days. Making this meal in parts makes it super easy when dinner comes.

The sauce, though my loved it, it did not work for me. I did a bordelaise, made it a week out and froze it. Thawed it the night before.

Prosciutto/Dijon - And Duxelle to that matter. Dijon is HIGH in salt so is the ham. BE CAREFUL with the seasoning. Cheap Prosciutto or thick or overly salted meat and duxelle will leave you gasping for water.

Get an oven remote meat thermometer, and forget all the times. I pull mine at 128 degress for a 3 pound roast.

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Excellent - doubled the duxelles, etc and purchased a 4.5lb BTL. If I was to do it again for a large group I would make two smaller Beef Wellingtons - from smaller cuts of beef. Duxelles were a little moist but very delicious they obviously needed more cook time to dry out. The beef cooked to perfection - I cooked it until it reached 130. I have never made this before and served to a large party - it was a hit !! I would definitely make this again!

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I wanted to try this recipe and if it turned out well I was going to make it for Christmas dinner. This receipe turned out better than expected and I can't wait to share it with my family. Thank you Tyler.

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This recipe is delicious. Not nearly as complicated as I thought. You can make and freeze the duxelles weeks in advance. After reading about how much cooking the mushroom mixture needed to dry it out, I decided to squeeze it through cheesecloth after removing it from the food processor prior to sauteeing it. I got a lot of water out and it cut the cooking time to about 15 minutes to totally dry it out. I adjusted the cooking a bit based on another wellington recipe i have. I preheated the oven to 475 degrees and turned down to 425 as soon as put beef in, cooked for 10 min. and then reduced again to 400 for the remaining 20ish min. I also cooked beef to 135, as 125 is a little too rare. Came out beautifully!

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I plan on making this on New Year's Eve. Beef Wellingyon is one of my favorite entrees and I completely trust Tyler's method. Tyler, Anne Burell and Ina are the only ones I go to for ideas on food network anymore.