The Ultimate Beef Wellington

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Made this for Christmas dinner for 12. Followed the recipe exactly, and it was (as expected pretty labor intensive. It took two of us about 3/4 hours to do. I should have prepped or done some of it the day before... I enjoyed the flavors/gravy everything, but the family was not wowed. And for the price and prep time everyone should be blown away. Will not make this again.

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Never made a beef wellington before in my life but used this recipe for our family's main course at Christmas and it was perfect. No one had had it before, and one person didn't like mushrooms, but everyone gobbled this up. Easy to follow and a must try for your holiday meal - Thanks Food Network!

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Was very easy to follow. Yet it did not take the 6-7 hrs stated. Family loved it. Husband ate most of it himself.

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Amazing, Amazing, Amazing!! My first time making Beef Wellington and I wanted to try Tyler's version for the first attempt. After reading many of the reviews (which, by the way, were very helpful I chose not to "test" it before our dinner party and take a chance I wouldn't disappoint everyone. I was a little nervous but the directions were so well written and easy to follow and I took the advise of those who made it a two day process. I refrigerated my 3# tenderloin with the duxelles and prosciutto overnight and brought it out about 1 hour before baking it, that way the meat had a chance to come close to room temp before going into the oven. The Green Peppercorn Sauce was an absolute MUST!! The flambe was impressive and my guests LOVED it! The sauce itself was so yummy! I made Tyler's Roasted Fingerling Potatoes and Roasted Asparagus to go with the meal. The sauce was a great accompaniment for both vegetables. Thank you Tyler! You're recipes are the best.

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The best meal I have ever made, and my husband ever ate!! It was unbelievably delicious and savory! We will use this recipe for our Christmas dinner every year! Truly the ultimate!! Our minimal modifications: We left out the green peppercorns in the sauce, as we couldn't find them, used homemade puff pastry, and made it with two personal fillets, since it was just us two this year. The leftovers to reheat well. We just put them in the oven again until warm inside. A heavenly new tradition for our family! Try it, you won't be disappointed!

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This really was a delicious dish. The duxelles were wonderfully flavored and the prosciutto was a genius idea from a wrapping up the roast prospective. It insulates the puff pastry from the mushrooms and as a result it protects it from the liquids in the mushrooms. I do have a few recommendations. If you own a one of those flat racks that have holes in it, this would be a perfect use for it. Even though you cook off almost all of the liquid from the mushrooms, the roast itself does throw off a little liquid. So, rather than having the pastry sitting on the bottom of a cookie sheet, you would have it elevated to allow drainage for the small amount of liquid that is thrown off. I made my own puff pastry for this dish and it really came out great. If you are so inclined, King Arthur flour has a great recipe for quick puff pastry that works well and is far superior to the store purchased stuff.

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heavenly! so full of flavor and the meat melts in your mouth. heats up nicely for leftovers too. the green peppercorns were impossible to find so i brined peppercorns myself. easy enough. the sauce turned out wonderful but i think i'd skip the peppercorns in the sauce next time - their flavor is a bit bold if you plan to enjoy leftovers.

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Delicious! My family says this is the best thing they've ever eaten and it should be a new Christmas tradition! I ended up cutting my tenderloin in half and essentially preparing two separate Beef Wellingtons because a few of us prefer our meat on the rare side and a few of my guests preferred their meat well done. It turned out great!

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THIS IS AWESOME! I made this for Christmas dinner. It was easy enough to prepare ahead and keep in the refrigerator and just bake when I was ready. It was perfect...my guests raved about it. The peppercorn sauce was also magnificent. I didn't use nearly as much cream as it called for, but it still was delicious. I sent the left overs home with a guest and they said it reheated well and was just as terrific the next day. I served it with Ina Garten's carrots with dill and green beans with shallots.

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This was Christmas dinner and was enjoyed by all. My tenderloins (I made 2 were a little larger, and I over-estimated the cooking time,but even slightly over-cooked they were moist, tender and flavorful.On the advice of other reviewers, I did start the sauce while the beef was still cooking, and just added the pan juices last. I may make the sauce without the peppercorns next time. I made the duxelles the day before and wrapped the meat in the prosciutto the night before. Wrapping in puff pastry and popping tin the oven was a cinch on Christmas day. I served this with shaved brussel sprouts with pine nuts and some smashed redskin potatoes. Everyone had had enough turkey on Thanksgiving, so I gave something different a try. I will be on the look out for tenderloin on sale!