The Ultimate Beef Wellington

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Have made this 10-15 times for special occasions and always get great feedback from guests. The peppercorn sauce is a must, just make sure to add the cream at the very end or it will separate. Make sure your tenderloin is not too much smaller than the size recommended or your meat will overcook before the pastry is golden brown.

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Made this for Easter because we have ham all the time. I was looking for something different and this sure did the trick. I cut back the duxelles because I don't mushrooms. I wanted just enough to cover the tenderloin but not have all the extra around the sides so I only used 1 pint and it was just enough. There was tons of flavor but it didn't taste like mushrooms so both me and my husband (a mushroom lover were happy with; so was my 3 year old.

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I have made this a few times and absolutely love it! I brought some to a co-worker once, and he said that he would have paid $20+ for the dish in a restaurant. I would definitely recommend splurging on a good piece of meat if you can swing it.

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This was the first time making beef wellington. It turned out great! Rave reviews at my sister's 50th party. The only thing I'd do differently is I would cut the beef into individual servings as the meat did shrink some and it was difficult to slice. It kind of made the presentation messy, but if done individually, everyone would get their own neat bundle on their plate and serving would go much smoohter. Absolutely will make again as it was delicious!

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This is an awesome recipe, but I have to admit I made some changes. I made this for my Mother-in-laws 88th birthday. We, my husband and I entertained 12 people, so I had to double the recipe. Since I have so many people in my family who "hate" mushrooms (my mother-in-law and my daughter I made 2 different Duxelles. I followed the recipe for the mushrooms, but I substituted Artichoke (half hearts (in water for the mushrooms. After I drained and dried the on paper towels I followed the recipe instructions. It was a big hit. For the Green Peppercorn Sauce I had to also modify since I could not find green peppercorn in brine. Again I followed the recipe up adding the cream and mustard. At that point I added 1 Tbsp of fresh ground pepper and then continued on. I also made a Bearnaise sauce, both were big hits.

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Delicious and worth every second. I have made this at least a dozen times. I make the duxelles the night before and refrigerate them. I use a combination of white button and portabella mushrooms and it turns out great.

It takes a lot more than 8 – 10 minutes to get the water out of the mushrooms. It takes at least 30 minutes in my kitchen. I also press down on them with a paper towel to get as much water out as possible. Perhaps I am paranoid but I really don’t want the pastry to get soggy.

I do not add salt to the duxelles; the prosciutto whether domestic or imported is salty enough.

For the pepper corn sauce; I have made this with the peppercorns and without. I have added the brine in some cases and only added the peppercorns in other trials. In my opinion, adding the peppercorns, with or without the brine turns the sauce from savory to salty. The peppercorns ruin it in my opinion. Perhaps if they were rinsed it might be okay but I have not tried this.

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This was my first attempted at Beef Wellington and it turned out beautifully! The recipes are spot-on. There were 7 in my dinner party and all raved about the dinner. I wasn't able to find pomegranates or pomegranate seeds, so I used sliced fresh strawberries as a substitute. I added roasted asparagus to the menu as well as Orange Flower Cheesecake w/Raspberry Pomegranate Sauce from Bon Appetit for dessert, and Hot Crab Dip from Tabasco as an appetizer. If you haven't made Beef Wellington because it seems intimidating, this is the recipe for you. It'll turn out great!

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Used this recipe for Valentine's Day dinner, and it turned out perfectly! The boyfriend loved it, and so did I! I was intimidated by how fancy it looks, but it all turned out ok thanks to the easy instructions. 5 stars!!

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Delicious! This was my first time to make (or try beef wellington, and I will definitely do it again. I cut the recipe by 1/3, and everything worked out wonderfully. The directions are well-written and easy to follow.

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I wonder if I could make it through to wrapping the meat with the mushroom mixture and prosciutto with the plastic the day before and then do the rest the next day. Has anyone tried this?