The Ultimate Beef Wellington

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I was taught to make Beef Wellington with a layer of pate and a layer of Duxelles. Tyler's receipe using Prosciutto is the bomb. I changed up the mushrooms to include baby bellos, oysters and cremini's and the taste was worth the extra cost. Got loads of compliments, even from my celebrity chef friend, Mary Bergin (19 year veteran of Spago in LA and Las Vegas. Green peppercorn sauce was wonderful. Together with roasted fingerling potatoes and creamed spinach, a meal to remember. Thanks Tyler, for another Ultimate dinner.

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I am so happy that I was patient by following the recipe to a dot. The only change I made was cook the tenderloin in the oven a little more to make sure it cooks enough before wrapping in the puff pastry. It was amazing and I can admit that it was the best dish I have ever had.

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I've only ever had Beef Wellington in restaurants and I was a little intimidated by the thought of making this... I made this for a special b-day dinner for my Dad, who LOVES Beef Wellington. It was a HUGE hit. I made the Duxelles a couple days ahead of time and seared the meat the night before. Other reviewers are right... not a difficult recipie, just time consuming... Maybe next time I will try adding some pate to the duxelles for a richer wellington...

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This meal was amazing! Due to people being sick, our dinner plans were canceled and I had to make this recipe in stages (I had already browned the meat when I found out.

First, I followed the recipe up to wrapping it in plastic wrap and then wrapped it in aluminum foil and froze it. I also made the sauce per the recipe (this is a must as the sauce needs to be made in the same pan as the meat was browned in.
About the green peppercorns in a brine, I took dried green peppercorns and let them soak in salty water overnight. Be sure to drain the water before using them.

A few days before cooking the meal, I took the beef out of the freezer and let it thaw in the fridge. Once thawed, I followed the directions as if I cooked it all that day. I just heated the sauce in a pot until desired temperature.

I recommend straining the peppercorns out of the sauce if you don't like to bite into them. The flavor is still there and it makes it much easier to eat. Also, I forgot to put the mustard on the beef before wrapping it in the prosciutto but I honestly don't think you need it. this recipe is actually very easy to make, just time consuming. However, it is well worth the work and if you follow the directions, you will not have a problem.

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My husband and I made this amazing beef wellington for our first Christmas dinner! It was a difficult recipe but I followed each step and it turned out great! We actually halfed the whole thing since 3 lbs. of meat is a whole lot for just two people. We also made the roasted potatoes and the warm wilted wintergreen salad (we did not make the green peppercorn sauce though. All were delicious! This is going to be our new family tradition for Christmas dinner every year!

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This was the main course at a potluck party we threw for New Year's last night and it was an absolute hit. Everyone was gushing over how great it was and there wasn't so much as a flake of puff pasty left on the carving board.

The only piece of advice I have is that it is not a good idea to flambe on a stove with an overhead microwave like mine. I actually doubled up the recipe and when those 2 cups of brandy went up I thought my house was surely soon to follow. We managed to put the fire out and the sauce came out great.

Bottom line - this is a labor intensive recipe for sure, but it is one that is worth it.

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i made this recipe in stages spread between 3 days, so i would minimize the time of cooking as my kitchen is small. I also made two separate meals at the same time. I held one back for another meal at a different home. I cooked it for 45 minutes and wrapped it in towels and paper bag to transport. I called ahead for the oven to be heated to the same temperature of 325 degrees. I popped it in the oven for another 25 minutes and it produced the same wonderful results.
I didn't do the pepper gravy as i knew it would be impossible to find the green brined pepper corns. I love this recipe and hail Mr. Florence for coming up with this wonderful version. beckie

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We absolutely loved this! It was fairly easy and looked very impressive. Can't stress enough that the mushroom mixture must be dry so your puff pastry will be perfect. We made this for Christmas dinner and liked it so much we are fixing it for New Years Eve dinner tonight! Thank you Tyler, once again we are enjoying your recipe!

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As all of the reviewers before me stated: the best receipe! I eat meat only on rare occasions, so I don't cook it often. BUT, since it was a holiday and my husband does like a good cut of beef, I decided to give it a try. I actually ate 2 pieces on Chistmas...and a piece the next day! That was probably my quota of beef for months. It definitely didn't take 6 hours...it was easy to follow the directions and a little intense, but well worth the effort. I will do this again.

I live in a very small community in rural Ohio and had no problems finding brined peppercorns locally...they are in the section with pickles...right next to the capers. When allowing the beef to rest, I took it out of the pan and put it on a rack...I think that helped keep the soggyness on the bottom to a minimum.

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I made this for Christmas dinner and was amazed at how delicious it was. The flavors belned beautifully. I would defintiely make it again, but only for a special occasion, as it was very time consuming. Wonderful recipe.