The Ultimate Beef Wellington

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This was our Christmas Eve dinner. I have never had beef wellington that tasted this good! It took a while to make, but it was really easy. There was a lot of down time in the grand scheme of cooking. The only thing that was sad about this meal was that my husband and I were the only ones to enjoy it! HIGHLY RECOMMEND THIS DISH!! I have some friends that are chefs and I thought I would never cook for them...well I am happy to report that I have found something I will make for them!!!

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Although there are several components to this recipe, they each are fairly basic in their own right. Having said that though, I was truly disappointed in this recipe. The beef came out RAW, not medium rare or even rare, but RAW. The stove really wasn't an issue as the temperature was spot on with an internal stove thermometer. In order to bring the Wellington to a Rare/Medium Rare state is had to be returned to the oven for an additional 30-45 minutes.

However, once the desired state was reached this was actually a very good meal. Word of advise, check based on the recipe and if it is not done to your liking put it back in.

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Fabulous! Not only were the steps easy to follow but the result was worth it. Every body loved this including the kids who hate mushrooms. I didn't tell them until after dinner what the duxelles were. Beautiful presentation, best cut of meat and flavorings that only enhanced the quality of meat. Thanks Tyler for taking the average home cook (who happens to love to cook and making me look like a chef to my loved ones. I won brownie points for this one.

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For those who are having a hard time finding green peppercorns in brine in the spice section, they're NOT in the spice section. They're in little jars right next to the capers. If you can't find them ASK someone who works in the store. Trader Joe's and Whole Foods carries them and in my city every grocery store carries them.

This is one fantastic and easier than you think dish to make.

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I made this for a small dinner party and it turned out wonderfully! It was easier than I thought Beef Wellington would be, and after 40 minutes it was a perfect medium rare!

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I've never made Beef Wellington.

But, when I saw how easy Chef Florence made this recipe look, I had to try it...with Venison! I know that they are similar meats, and with certain seasonings, the "game" taste pretty much disappears. Thyme has proven to be one of those seasonings for me, as has garlic. So I knew the combination of the two would be terrific.

Because my tenderloin was a bit smaller than the recipe called for (have to work with what's on hand, when it's already in the house it did get a bit past medium rare but the dish did not appear to suffer. It was still moist and luscious upon carving. II also used crimini mushrooms instead of white, just because they looked better at my market the day I went to purchase ingredients.

Thanks so much for the easy recipe. It was a beautiful presentation on the table, and oh so tasty.

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will be making this for my wifes dinner party. Note to others, I was suprised to find the elusive green peppercorns at The Whole foods staor, a National chain right next to the brine capers. Good Luck

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This recipe was so good I had to give away my print out to one of my guests!
The only thing I changed was I used grainy mustard on the meat because my husband does not like mustard, but for some reason never tastes it when I use the grainy version.

Thanks for the easy beautiful recipe.

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I made this a while ago and must admit it was the best thing I ever attempted. Chef Florence is so talented.This is a template that establishes standards

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Excellent. Worth the time and effort to put it together. I made it for my
husband and daughter and it was awesome!!!!!!!!!!!
Thanks