The Ultimate Beef Wellington
Show: Tyler's Ultimate
Episode: Ultimate Beef Wellington
Rate This RecipeRead users' reviews (249)
- Recipe categories: Beef, Shallot, Mushroom,
- recipe
- ratings & reviews(249)
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Average Rating:
Total Reviews: 249
Showing 71-80 of 249
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By Barbara Sylvester
San Rafael, Cal...
on April 23, 2011
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Although time consuming, it was great fun and so worth the effort making this dish as a birthday dinner for family with my adult son, Adam. This was the best Beef Wellington I have ever tasted. We used Pizza dough we had on hand.
By jarahafa_4046098
Rochester, NH
on March 29, 2011
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Made this for Christmas. Have always made prime rib roast. Nothing but raves and a desire for this for all holidays. Have never had this kind of rave review. You can cut back on the salt. Incredible!
By MikeyTBC
222, NE
on March 15, 2011
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Loved the idea of using the prosciutto to wrap the meat. I also added a layer or truffled duck mousse between the layer of mushrooms and the meat so that once folded up and closed it was the first layer on top of the meat. It came out so rich and wonderful. Looking forward to making this for a large group.
By automobiehl_5273595
Temple, PA
on February 15, 2011
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This recipe is very easy to follow and turned out perfectly. I did sear and wrap the filet the night before and refrigerated until the next afternoon which helped with the puff pastry wrapping. 2 sheets of pastry were plenty for my 3# loin. The meat was perfectly cooked to an internal temp of 125° in 40. Tyler Florence hasn't let me down yet!
By kmox_8712360
Burnsville, MN
on February 11, 2011
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Can I give 10 stars? By far the most delicious meal I’ve attempted. Rave reviews from everyone who dined (brought tears to my wife’s eyes, it was so good.
It’s not easy, and it does take some time and guts to cook: lighting brandy on fire and cooking an $85 hunk of beef covered in pastry. But if you pull it off, you’ll be a hero.
By Endors_Chef
Riverside, CA
on February 08, 2011
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One of the best things in life!!!!
By AmericanGirl177
Severna Park, MD
on February 03, 2011
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Made the Wellington last night and man do I wish I could show a picture. Tasted even better than it looked. A new favorite. Made for a romantic Friday night dinner.
By Mcheavey
on January 29, 2011
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This was a huge hit at Christmas. Per the previous reviewers, I cut back on the salt by not adding additional seasoning when wrapping the beef. I was afraid I would have a wet mushroom issue like many others, however, per Julis Child, I did not crowd the mushrooms in the pan and also cooked them much longer than the recipe called for and had no excess moisture. I made the sauce, mushrooms and wrapped the beef Christmas Eve, added the puffed pastry Christmas Day--it couldn't have been easier. For those having a hard time finding the green peppercorns, some Wegman's carry.
By MeganNonameth
on January 26, 2011
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Thank You. This is the best thing i ever put in my mouth. make half of the mushroom mixture. I made this for christmas dinner. Incredible
By MichaelLeeSmyth
Fushing, MI
on January 15, 2011
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I followed the recipe, everything worked out great. No where near 6 hours to take care of it all though. Had to roll the puff pastry a bit thinner than 1/4 inch but one package was more than enough. Took 45 minutes on the peg with oven thermometer set at 425.
It was the main course and well worth the effort.