The Ultimate Beef Wellington

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked a five pound beef tenderloin for 12 people. I split it in half and substituted horseradish for mustard on one. Since some of the women don't like rare meat I took the mustard one to 135. The people who prefer rare meat loved the horseradish. I started at 3pm and took it out around 7pm. Go easy on the egg wash, mine was too heavy and got dark brown by the time the meat was done.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perhaps it is more a statement on the diners than the recipe, but received modest reviews, especially for the cost and complexity of preparation.

After the initial praise of the presentation and "you must have worked on this for hours...", most went straight for the tenderloin and left the rest on the plate.

Back to prime rib next year...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When using the individual filet mignon sizes, does it change the cooking time? And if so, what would be the difference?

I really love this idea of using individual sizes. I've never done this before and am excited about making it and am planning to try it for our christmas dinner. I'm hoping it will become our holiday tradition.

So far his mustard mashed potatoes is a keeper for the whole family. Let's just say I had no leftovers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My recipe is the same with the exception of adding prosciutto which I don't believe is necessary. I have always made my own pastry and done the whole thing, minus cooking of course, the day before. This is what makes it such a great recipe. I see no reason why using puff pastry would make prevent early preparation.
The reason for 6 hours is to allow it to thoroughly cool before wrapping. I agree with the person who seared it a little longer as I don't like my meat almost raw. In fact, I cook it in the oven for 15 - 20 minutes to make sure it is medium rare.
Go ahead and try this. I guarantee you will have a new tradition, especially when it can be made a day ahead. Just remember to take the string off. I forgot one year and am still living it down.
If you don't want to make sauce then mix horseradish and sour cream to taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Is there a part of this recipe missing? It says prep time one hour which makes sense, and cook time 6 hours. The meat is supposed to be seared, then baked in the puff pastry for only 45 minutes right?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Does anyone know if you can prepare this, up to wrapping it in the puff pastry, ahead of time? I want to make this for Christmas Eve but don't want to spend the night in the kitchen.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just watched this show and decided that this is what I am going to make for Christmas dinner. The only thing I'm going to change-up is to make individual Wellingtons using filet mignons.. this way I don't have to worry about tearing it up when slicing, as the first reviewer mentioned.