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The Ultimate Beef Wellington Recipe

The Ultimate Beef Wellington

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Average Rating:

Total Reviews: 249

Showing 201-210 of 249

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  • on March 19, 2009

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    I made this for Christmas Eve dinner this year. It was unbelievable! I made the duxelles the night before. I also went all the way to the step before wrapping it in puff pastry. If you don't have 4 hours before dinner, I recommend prepping it the night before but don't add the puff pastry or it might get soggy. I still have leftover duxelles in my freezer and it is amazing!

    Make this recipe if you want to impress people.

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  • on February 19, 2009

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    Before last night, I had never made beef wellington in the past. I had a dinner party with three other couples and it turned out incredibly! May i recommend going to youtube.com and searching gordon ramsey beef wellington. There is a video that is about two and a half minutes long that gives a good visual as to how to do a couple of the techniques. Also, as far as the green peppercorns, I searched five different grocery stores and could not find them. Instead, I added the peppercorns in when I added the stock and let it reduce down and then strained them out. Worked out well and had a decent amount of peppercorn flavor without the awkward crunch...Loved the recipe!

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  • on February 17, 2009

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    This was absolutely DELISH & a crowd PLEASER!! Monthly I host wine tastings with a 4 course dinner that follows. I wanted to try this dish but was timid because of the time involved ( I like to socialize at these parties also, of course . I had a small # of guests coming to last months dinner party so I decided lets "go for it". It worked perfectly, I made individual Wellingtons (6oz., 20 min. I prepped & wrapped them the night before so when my guests where eating there salad course (which was the beautiful Warm wilted salad from this episode I put the Wellingtons in the oven Perfect timing (especially since the fingerling herb potatoes went W/same time, same heat. Everything done in sinc ( I even did Tyler"s caramelized pear with rum raison mascarpone for dessert , this also prepped earlier and just heated while we ate the main course FABULOUS!! With this recipe as long as you brake it down, its' A' so easy. I have a Special dinner party with quite a large guest list, & this will be done again. >Thank You Tyler! < E

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  • on February 13, 2009

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    I made this recipe for friendswho always invite us over for dinner and it was time to reciprocate. Everyone was sitting around the counter when I pulled the pan out of the oven. It was the most beautiful thing I have ever seen and smelled wonderful. The taste was unbelievable. I think it was one of the best dishes I have ever made. The recipe is easy to follow and like others said, not difficult it just takes a little time. Well worth the effort and you can be a star.

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  • on February 02, 2009

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    I have a question: Where does the 6 hours cook time come in? It seems way off according to the recipe. Am I missing something? Planning on a very special Valentine's Day Dinner and need to know. Thanks.

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  • on January 28, 2009

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    My husband and I have never tasted anything so delicious. That was by far one of the greatest recipes and dish we've ever had. I would recommend it to anyone. The cook time is off. It takes a lot less than that. Definitely use a meat thermometer and if you can afford the meat, DO IT! We have nothing better to say than, Oh, My Gosh!

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  • on January 09, 2009

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    Ok. So, I'm a simple cook. Having 3 kids 6 and under doesn't give me a huge amount of time to cook elaborate meals. However, my In-laws were coming for Christmas dinner and I wanted to "WOW" them. I saw Tyler's show with this menu and thought "PERFECT!" Boy, was I right. This meal was not too terribly difficult but a bit time consuming. WELL WORTH THE EFFORT THOUGH!!!! OH MY GOODNESS! Everything was so perfect. Thank you Tyler for giving us such an amazing dinner! The only draw back (if you call it one is now my husband thinks we should eat like this year round. Cheers!

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  • on January 07, 2009

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    Tyler is a hit with this recipe. I tried it on new friends on New Years Eve. My husband and I had a ball making it-only superceded by how delicious it truly was. Our company is still raving about it and my daughter in law now wants this every Christmas instead of prime rib. Give it a try and you will be a rock star, too. Thanks Tyler!!!!!!

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  • on January 05, 2009

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    I have never ever felt like such an accomplished cook...I truly stepped out of my comfort zone when I set out to make this dish for xmas dinner for all of my family & it came out better than I could ever have expected!! It was savory, filling and such a beautiful sight to see...it will definitely be a family tradition going forward!
    Thank you, Tyler!! :

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  • on January 04, 2009

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    I must say that this was one of the best meals I believe I've ever prepared. It was simply OUTSTANDING!

    A word of caution, use the salt sparingly. The prosciutto has enough salt to do the trick. I used dried green peppercorns in the sauce and they softened with no problems.

    I did individual servings instead of the whole tenderloin. They turned out fantastic!

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