The Ultimate Beef Wellington

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We just finish dinner and let me tell those of you out there looking for that recipe that will not only impress your friends but also cement your rightful culinary place in your family this my foodie friends is it. I was so apprehensive about this dish, but I wanted something different from my usual Rib Roast or Pork crown for X-mas. My apprehension grew only stronger when my butcher told me the price of this beauty (4.57lbs, but I took a leap of Foodnetwork faith. This was sooo good. I followed the recipe to the letter with only one exception I brined my own Green Peppercorns in beef broth for about 2hours. As I type my family is in the kitchen cleaning up and giving the chef praise, you just gotta love a recipe that gives you props and gets someone else to do the dishes.

Happy Holidays All!
Here's to family, friends, and food.
The 3 F's of life.

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I made this for Christmas dinner for my husband and son. They both thought it was the best tenderloin ever. My husband even tsook photos of the finished dish.

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This was the best Beef Wellington ever! I would slightly chop the green peppercorns, though. As much as I like pepper, the hardness and intensity of the flavor were slightly unpleasant. We wrapped individual pieces of beef, about 9 ounces each, and they were cooked to medium rare in about 25 minutes. Elizabeth, get a good instant-read thermometer and check the temperature at the end of Tyler's cooking time and if that's not cooked enough, check it in 15 minute increments. Our small Wellingtons actually overcooked, but were still very moist and flavorful because of the duxelles and pastry.

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My filet is 5 lbs, and I am not sure how long to cook the meat for since Tylers was 3 lbs..... any hints?

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I have been wanting to make beef wellington for the past few years but have never had the opprtunity. I was watching Tyler's show one early Saturday morning and he was making the Ultimate BW. Then it hit me. This is what I'm making for my 28th birthday and who better to make it with than family and close friends. After 3 hours of cooking with my family as my audience, the BW was ready and it was a hit. Each person cleaned their plate, even the picky eaters. Everyone scanned each others plates for scraps but there was none to be had. For the cooking, I followed the recipe to the T but our tenderloin was a bit larger so I had to improvise with the proscuitto and puff pastry by rolling it a bit thinner. This also made it difficult to wrap in saran wrap but I made it work. Like others I had trouble finding green peppercorns in brine so I settled with dried GP instead. I also used red wine as a substitute for the brandy (lighting it on fire was fun!. The gravy/sauce was out of this world! For sides, I made the fingerling potatoes and steamed asparagus. The roasted potatoes added an awsome aroma in the kitchen too. This is a relatively easy dish to prepare as long as you are patient and have the time. Everyone will be thoroughly impressed and begging for more. If they aren't, as Tyler said, then they hate puppies.

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Green peppercorns are usually not in the spice asile of the grocery store. I live in a small town in RI, and our Stop & Shop carries them. Check the asile with the condiments and pickels. They are usually right next to the capers. They are in a skinny glass jar, usually with a gold/black label.

Hope you find them - they are delicious!

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I just made this recipe last night for our Christmas Dinner. It was a huge hit. Like a lot of people, I too couldn't find green peppercorns in brine. I just made a quick sauce with beef stock, red wine and thickened it with a flour and butter roux. It was perfect. Along with roasted potatoes and carrots. I think it will be a Christmas tradition from now on. Thanks for a great recipe. By the way, the butcher asked if I needed any tips for cooking the tenderloin. I just told her that I had a recipe from Tyler Florence and that if he can do it so can I. She said that was good enough for her. LOL

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I looked every where for Brined Peppercorns. Some people didn't even know what I was talking about. The Gormet foods stores in my town didn't even carry them. You can order them online. The large jar was about 15oz and around $5 + shipping. If someone is comming in from a big city for your holiday meal, you might send them to a store to get them. This wouldn't have annoyed me so much if Mr. Florence hadn't acted like you could find them in the spice section of your favorite grocery store. I wish he had given us a heads up on who carried them. I've heard you can reconstitute dried green peppercorns with white wine vinegar if they're dried the right way. However, green peppercorns are about as difficult to find as the brined peppercorns. I'm going to go ahead and make this without the brined peppercorns since I can't get them in time for Christmas. I will let you know how it turned out. Best of luck fellow cooks!

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I made this last night, and it was FANTASTIC. Got great reviews from my dinner guests. The presentation was beautiful, and I even made the little leaves to decorate the top.

My only problem was with the mushroom mixture. It said to saute it until it dried out, but I could NOT get it to dry out, no matter what I tried. I double-checked my ingredients and measurements, everything checked out.

I cooked it about twice as long as suggested, and couldn't get the moisture out of it. I ended up straining it through a strainer with paper towels to get it a little tighter.

It didn't change the overall fantastic flavor, but it did make the pastry a bit soggy on the bottom and hard to serve past the end pieces.

Anyone know why it would be so wet? And how to prevent that in the future?

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I live in california and have been to 8 different stores looking for green peppercorns in a brine. Can anyone let me know where they found them?