The Ultimate Beef Wellington

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WOW!!! I can't tell you how great this recipe was. Originally, I had planned to make it for a special birthday dinner in March, but one of the guests had to have emergency open heart surgery so we had to put the dinner off. I had gotten the beef prepared to the point of wrapping it in the prosciutto and ended up having to wrap it up in plastic wrap and then in freezer paper and putting it in the freezer. We weren't able to reschedule until November and I thawed the wrapped beef, wrapped it in puff pastry, egg-washed and baked as instructed. It was absolutely beautiful and delicious. I had never made Beef Wellington before and I have to admit, the entire time I was preparing it I was praying it would be wonderful and it really was. My guests were very impressed and couldn't stop raving about it. I wasn't able to get green peppercorns, so I made a red wine sauce to go with it and it was delicious. I can't recommend this recipe more highly. AND, I made this for a week night dinner party after work. If you make the duxelle and prepare the beef through wrapping in prosciutto and refrigerate or freeze it, then on the night of your dinner party you only need about an hour to wrap and bake it. I baked it for 45 minutes and let it sit for about 20-30 minutes before I served it and it was cooked perfectly medium rare. BEAUTIFUL.

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Being new to the whole cooking thing I wasn't sure I could tackle this level of recipe. However, take it one step at a time and relax, and sure enough you can do it... like I did.

Great recipe and was extremely tasty. Used my folks as guinea pigs and was the talk of the evening. I highly recommend you try this, it is well work the effort and cost and the portion is large enough for a few nights leftovers... and it only gets better.

Good luck and happy cooking.

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My husband made this for New Years dinner right after we saw the episode. He followed it to the T and even made the potatoes and salad featured on the episode. It was very time consuming but we've had it three times since and it's my famillies absolute favorite dish!

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This recipe was absolutely fantastic! It was the first time I attempted Beef Wellington....it did not take 6 hours, either!

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This was so impressive. I did a few thing wrong and it still turned out great. I didn't notice that the prosciutto wasn't cut thin enough until I started to prepare the BW. Also, I don't think I dried out the duxelles enough. Another 5 min. would have probably done it. The puff pastry started to brown too much, but I put a piece of foil over the top for the last 10 min. of cooking and that did the trick. I like to think I have impressed my friends and family before, but nothing like this!! I almost hated to cut into it and serve it.It looked like it came out of the finest goutmet kitchen. I also pulled up Gordon Ramsey's Beef Wellington video on You Tube, and it helped guide me,but Tyler is the Man!!!

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This is an outstanding recipe that will make you look like a gourmet chef! I cooked the mushrooms in a very large saute pan in 2 separate batches on medium-high heat for 10 min each. They dried out just fine. I placed the finished beef on a cutting board and used an electric knife to cut 3/4 - 1 inch slices. They came out gorgeous. Be sure to put the gravy under the meat so that you can see the beautiful presentation. The sauce can be made ahead and refrigerated. I'd prefer to add the peppercorns at the beginning and strain them out so that the sauce is not crunchy. Just do it! You will impress yourself.

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This was beyond fabulous! I thought the 6 hours of cook time was a typo, but once I got into it, I realized that was pretty accurate. The duxelles took almost an hour to dry in the pan, even though I followed the recipe to the "T." The sauce took a really long time to reduce, both times. This was my first flambe experience and it was awesome! Also, I could not find green peppercorns in brine, so I used capers instead and the result was amazing. I recommend this recipe to anyone who has the time and wants incredible results that will "wow" anyone!

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I made this recipe with venison. It was excellent and worth all the effort required.

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To those who made this using green peppercorns in brine: (we found them at Stop and Shop Riverhead NY Why does the brine get reserved? The recipe says to drain and reserve brine yet the last step says to remove from heat and stir in peppercorns. I'm making this for our first anniversary dinner.

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This was the first time I made a beef wellington, actually the first time I ATE beeef wellington, This recipe was delicious. My husband and his father ate the entire tenderloin! I wasn't able to find a beef tenderloin, so I used venison tenderloin instead which was wonderful. I too had trouble finding the green peppercorns, I could not even find the dried ones, so I just bought spanish green olives, and put black peppercorns into the brine and let them marinade overnight. Then I discarded the brine & used the mrinated peppercorns. I strained them out at the end. I don't know what the green peppercorns taste like but preparing it this way was yummy!!!!!