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The Ultimate Beef Wellington Recipe

The Ultimate Beef Wellington

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (249)

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Average Rating:

Total Reviews: 249

Showing 51-60 of 249

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  • on December 24, 2011

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    Thought the 6 hr. oven time was a waaaaaay too long. Must be a mistake. Glad I didn't follow that instruction. Extremely good after 1 hr.

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  • on December 23, 2011

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    This is wonderful. I served it for a Christmas party and it was a huge hit. I made it the night before wrapped and in saran wrap. Before our guests came I rolled in the puff pastry and was good to go. I served with a potato & gruyere gratin, roasted carrots and mixed greens with toasted walnuts, pom. seeds. Great menue and easy for a large crowd.

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  • on December 23, 2011

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    Made this last year. It was wonderful, and a new Christmas tradition. My family won't accept anything less!

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  • on December 21, 2011

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    I first saw Tyler prepare this remarkable dish on his Ultimate show and decided to server this dish last Christmas. Everyone of the family that sat down for our Christmas dinner expressed that it was the "Best" meal that they have ever had. It is now a staple of our Christmas meal. The best part for me is the love of prepareing this incredible dish.

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  • on December 21, 2011

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    I made this 3 years ago, and people are still talking about it. Very delicious!

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  • on December 21, 2011

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    This will be the 4th year we have made this recipe for Christmas dinner. It is now our traditional dinner! My boyfriend and I tried it for the first time in 2008 since we cook together we thought this would be a challenge. It is actually very easy once you know the recipe. We got it down perfect the last two years and I know it will be great again this year!

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  • on December 18, 2011

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    This sounded pretty complicated but it actually wasn't. It was THE BEST beef wellington I have ever had. My husband and I have made it twice and it was super delicious each time. We had left overs for days too. We are requesting to make it this year for our family Christmas dinner and we can't wait to have it again!

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  • on December 17, 2011

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    I made this last year for Christmas and it was perfect. As others have said, it isn't difficult so much as time consuming and requires that you follow the steps carefully. But you will be amply rewarded with a delicious and quite spectacular looking meal. We were so impressed with ourselves we took photos of it.
    We are making it again this year, and since I'm not a bit more comfortable with the process I will make cute little designs for the top of the puff pastry. But none of us could think of anything we wanted to try once we had this beef wellington.

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  • on November 20, 2011

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    I've been begging my husband to make this again. It was delicous.

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  • on November 13, 2011

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    Made this November 2011, followed exactly as detailed. A few notes for those making it:

    1. The sauce takes a long time to reduce, so plan to do that at least 5-6 hours ahead of time. At end, i added a bit of flour to thicken.. best decision.
    2. Duxelle is easy peasy..
    3. Recipe is not complicated, it's time consuming only because you just have to keep an eye on things
    4. Mine took 30 mins to reach desired temperature.. i used a 3 lb beef tenderloin
    5. My guests (big foodies like me went nuts for it.
    6. Used one layer of thin puff pastry.. was moist on inside, flakey on outside

    Spectacular, ..impressed everyone, will definitely do again.

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