The Ultimate Beef Wellington

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So, yes, only for the three of us but leftovers are always a good thing. I followed the recipe exactly and it was amazing. The cut of tenderloin was about $110 for a prime cut but worth every penny. It was so tender, melted in your mouth and the duxelle was fantastic. Not sure it needed the peppercorn sauce but the flambe after the addition of the brandy was impressive. The sauce is very tasty. I served it with the wilted greens, roasted fingerlings and roasted butternut squash. It does take time so read the recipe and plan ahead. Will make this again and again.
One note: the green peppercorn sauce says to 'reserve the brine'?? Why? I thought I missed something somewhere else in the recipe but the brine is not used anywhere else.

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"Best meal ever" according to one of my children. Traditionally, we have prepared prime rib for Christmas dinner, for about 25 people. This year, we simplified...just our family of 5 for dinner. So wanted to make something new and special. This is it! Hubby and I had fun in kitchen preparing...it was the first time to make it. Started about noon - didn't sit down to dinner until about 5:30pm but there is wait time in there. Read in a earlier review to double peppercorn sauce....while it was good, didn't think that was necessary. This will definitely be "the one" for special beef dinners.

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Terrific twist on traditional Beef Wellington; the prosciutto really makes the difference. Don't be dissuaded by the time estimate; there is no way this recipe takes 7 hours. As others have written, you need to follow the recipe, but as with any recipe, you need to follow it as a guide. My duxelles took almost twenty minutes to reach the moisture consistency I was looking for. I had a nicely shaped tenderloin, so I didn't bother to tie it. My tenderloin was near room temperature when I wrapped it in the pastry, so mine took only about 25 minutes to reach 125 degrees. I took it out and let it rest in the microwave while my fingerling potatoes finished roasting in the oven. I would definitely make this again!

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I believe that a recipe should be reviewed as written, instead of how all of us tweak it. That being said, I couldn't finish the peppercorn sauce before serving, but this is the best sauce ever!

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Your instructions are impeccable! It felt so easy, and my guests were simply blown away.

I was simultaneously making a vegetarian wellington, and the duxelle recipe for that called for 1/3 a cup of dry white wine. I thought it *really* added something.

If you have a thermometer, be sure to follow the exact 125F instruction. The temperature rises after you bring it out to rest. Ours was perfect if you like medium rare, which of course is divine.

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This dish went over very, very well for Christmas dinner. I've been ordered by my teen boys to make it weekly (yeah, right, like that's gonna happen. As I already had some Midwest filets in the freezer, I made individual Wellingtons instead of the whole tenderloin. I overcooked it a touch, so if you make them individually, cut your cooking time to 18 minutes and test your temperature for 125 degrees. I did it at 25 minutes and it was at 130 degrees, and was medium instead of medium rare. It was still delicious and tender and juicy, though. Make sure you do all the steps, as every little thing adds a layer of flavor.

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Unbelievable!!! Really is the ultimate. Have made 3 times now for special occasions and is always delicious and receives many compliments. Made exactly as written... The sauce makes it all come together.

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Made this last night Xmas eve. Dinner was Hugh hit. Only tips would be chop mushrooms first for duxelles sauce and process in batches. Duxelles took 12 minutes to remove liquid. Cooked beef to 130 degrees and it came out perfect. Peppercorn Sauce was nice touch. Served with grilled asparagus and herbed roasted sweet potatoes. Plate looked photo perfect. Easy recipe to make. Would give it 5stars

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made this last year and of course was fabulous, my problem was the phillo dough of course got for no better term, soggy. Has any one put this on a rack, and if so would it bake quicker. Yes my duxelle was well sauteed and somewhat on the dry/ready to roll stage. Perhaps even with the resting period the dough would become a bit moist.

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This was great and it will also be a requested/required Christmas meal. The meat was amazingly tender and flavorful. Preparing the meat takes as much time as anything. I felt proud to serve this delicious, tender cut of meat in such a beautiful and tasty presentation. Thank you Tyler!