The Ultimate Beef Wellington

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This was worth the time and somewhat complicated elements. First of all, I am no Julia Childs. I typically follow recipes from Ina since they are so easy to follow and execute. However, for Christmas, my sister and I (okay..really me thought we should kick it up. Tyler's Ulimate Beef Wellington was wonderful. Please follow the recipe to a T. Having written that, here are a few recommendations.

First, as someone else mentioned, please make sure most the moisture (97% is out of the duxelles mixture. The puff pastry was slight soggy. Still good but slightly soggy.

Secondly, if you cannot find green peppercorn in brine. Here is a trick we discovered by necessity. We could only find dry green peppercorn in the spice area at the store. So, as soon as you start simmering (and reducing the sauce, throw the green peppercorns in. Let them reduce with the sauce, then be sure to strain (following the recipe.

Thirdly, do not make this recipe without the sauce. No one tells you that it completely makes the dish. I considered skipping the sauce and just applying a modified sauce or an au jus. Thank goodness I did not go that route.

Happy Cooking!

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My family loved it, did just as receipe called.

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What a treat for Christmas Eve. I halved this recipe and it was wonderful and made a beautiful presentation. Served with roasted vegies. Definately a treat and an Ultimate!

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Absolutely worth the effort! My family had a fantastic Christmas dinner with this recipe. Only a couple of recommendations. 1 use Colemans mustard instead of Dijon. 2 Make sure you get the mushrooms as dry as possible. The moisture can make the bottom of the pastry fall apart and the steam can make it pop. 3 Add Fois gras between the Proscuito and the Druxelles. I know there is a lot of controversy over Fois gras and it extremely expensive but it is very traditional for a beef wellington and it is fantastic!!!

PS - The fingerling potatoes were awesome!

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thanks sis for the praise. does not take 6 hr. my 5 hrs was for the entire meal, all done at a relaxed pace (except for plating and serving. cooked mushroom mixture at high heat for 25 minutes, still moist but could see and smell reduction USE THIS ELSEWHERE! seared meat 4-5 min a side w/ oil high heat (based on past reviews. egg wash deluted 1 egg w/ tablespoon water (so pastry would not get brown early meat was 125 after 25 min and pastry could of handled 5 more min till burned REDUCE OVEN TEMP ? M-R at the fatest and M-W at the ends. reduce cream in sauce to 1 cup or less, the cream deluted the rich beef and brandy flavors. tried dried green peppercorn soaked in the sauce for hour did not soften them much but interesting texture. keep the prociutto and mustard/horseradish. almost better next day cold

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This tasted geat, but it was very hard to keep it together after cooking to present it. I think that individual filets would work better. Is there any way to keep the pastry from sticking?
I did not like the peppercorn sauce but my family and guests did. I thought the peppercorns gave it a very processes flavor. I had also found a madeira based that i think I will try the next time.

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my brother made this last night for christmas dinner, and it was by far the best piece of meat i have ever had!! i didn't even need a steak knife. the layers of flavors were unbelievable, and the peppercorn gravy was amazing!! he received rave reviews all night - and boy did he deserve it - he was in the kitchen for about 5 hours!!! thank you joe!! it was the best dinner ever!

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I made this for Christmas Dinner and it was fabulous! I followed the recipe to a T and everyone raved and raved. Even people that are not meat fans loved it. My husband commented that it turned out just like the picture on TV. When you want to impress someone, this is what you should make. This will definitely become a new tradition on Christmas. Thank you Tyler for making me a star for the day!

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Made this for Christmas dinner for six. It was as delicious as it was impressive! The peppercorn sauce was the perfect compliment to such a fine cut of beef.
I did alter the recipe a bit on the advice of a friend chef (who went to culinary school with Tyler. I eliminated the mustard coating on the beef and used a foie gras/butter combination. It was heaven!

Even the folks who rarely eat meat had two full helpings! Thank you Tyler for making me look like a professional to my guests!

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We loved this beef wellington. I made two 1/2 lb wellingtons instead of a huge one. The only problem I had was that the pastry fell off as soon as I cut it but it still tasted out of this world. The sauce was wonderful and fun to make. I also made the finglerling potatoes and those were awesome and I plan to make those often. This will probably be our new holidayand special occasion dinner tradition. Loved it!