The Ultimate Beef Wellington

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I followed the recipe to a T, with the exception of forgetting the dijon. I had an exactly 3 lb tenderloin, and cooked it for 45 minutes, but should have taken it out at 40 I think. You don't want to overcook this cut of beef. Buy TWO packages of the puff pastry - I rolled out the two from my package (pepperidge farm, I think and it was ever so slightly not big enough. I think you might need 3 sheets of pastry to be safe and have enough for decoration if you like. I think my duxelles were dry, but I like the idea to make them a day ahead to make sure. Also, don't go overboard and try to use all the duxelles- you want a thin layer- trust me. All in all, the flavor was amazing! I 100% agree with other reviewers on the sauce- because I didn't realize I had to make it WAY ahead of time, it really wasn't useful once the beef was done. Start the sauce as soon as you possibly can!!! Don't wait!

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The rating is on the recipe, not the final product. The final product would garner a 5 star rating. The beef came out perfect. The recipe needs a couple of enhancements. If all the liquid does not cook out of the duxelle, the remaining liquid should be drained. As other reviews have stated, the sauce takes a bit of time and should be made before the beef comes out of the oven. I am still trying to figure out what to do with the greens and juice from the peppercorns. Overall, an outstanding meal. We will prepare it again.

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I got a whole beef tenderloin and did the cutting myself - new experience but lots of fun. It took just about 6 hours to make the whole meal, with the potatoes, wintergreens and peppercorn sauce. But what a result!!! I did it on the last day of 2010 and we had the feast from Tyler's kitchen to ours. Tenderloin galore, and it turned out exactly as I expected, following the recipes closely, especially the meat. Thanks Tyler!!!

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I dont know why they say 6 hours of prep. I thought the flavor was good, except that I took it out to rest at 125 and it was over cooked after 15 min. The second problem I had was the sauce took forever to reduce, and of course the recipe doesnt give a time frame on the prep of the sauce. If I make this again, I will make the sauce prior to putting the roast into the oven, then the sauce will reduce properly. Also, why do you reserve the brine when it doesnt tell you what to do with it later. Overall it was OK not great, a lot of work for ok results.

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I made this for our New Years Eve dinner party. I needed to serve 8, so I purchased a slightly larger tenderloin and increased some of the ingredients. All of the guests loved the dish. Being the ultimate critique, I was upset with myself for seemingly having rolled out the puffed pastry a bit too thin as it fell apart while slicing a few of the pieces. The flavors were amazing, the sauce was perfect and something that I plan to use in the future for other dishes as well. I will definitely be making this dish again!

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This is a WONDERFUL recipe! So delicious and not hard at all! The beef came out so tender and everyone raved. Definately the Ultimate!

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My reaction to this recipe may simply be a reaction to beef wellington in general, as this is the only recipe I have ever used and the only time I have ever tried this dish. My overall impression was that the beef tenderloin was delicious, as usual, and that all of the bells and whistles of the wellington recipe just masked the amazing piece of meat. All of the elements of this recipe were really delicious as well, but next time I will develop side dishes that use these ingredients and just serve a straight-up tenderloin as the main event. Specific to this recipe, I thought the addition of the dijon mustard was unnecessary- or maybe I just had yucky mustard, but I wished I hadn't put it on there. The texture was great, the duxelles recipe is really lovely, and the recipe was super easy to follow (however, extremely time consuming. I love Tyler and his amazing recipes, I think I just don't like beef wellington ;

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I made 2 for a Christmas crowd, each about 3-1/2 pounds & even though one of my thermometer alarms failed to sound & that one cooked to 150 degrees (YIKES!, they were both tender, tasty & delicious---I got lots of compliments!

I cooked the Duxelles 2 days in advance, about 1/2 hour, almost dry, then stored in the refrigerator uncovered w/paper towels underneath, which I changed a few times. I had to press it onto the Prosciutto with my hands, it was so dry, but there was very little sogginess in the puff pastry.

Except for the puff pastry, I assembled everything the day before, and even made the sauce the day before & just reheated it. Came out fine.

The sauce was good, but I expected more with the difficulty of getting the green peppercorns.

And I still have no clue what to do w/the reserved brine from the peppercorns (maybe that's the missing flavor layer???---can anyone fill me in?

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SUBLIME!
I made this for a special dinner party - visitors from Australia. I omitted the peppercorn sauce and made a port wine reduction instead. I did the 475 degs then dropping to 450 deg for 10 mins then 425 for the final cooking time of 55 mins. My chic NY guests were moaning - thnx Tyler I will always make this when I want to impress.

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This Beef Wellington recipe was served at our host's Christmas dinner and it was WONDERFUL. She said it was easy. I am looking forward to serving it at home.