Reviewed: Aug. 25, 2011

Excellent! I made this last night. Followed the recipe to the "T". It came out absolutely perfect. Myself, guests and husband loved it. Tonight my husband is still raving about how great the Beef Wellington was. I put the mushrooms and onion in the food processor and really gave them a good dice. The reason I did this was because my niece does not like the texture of mushrooms. She loved it.

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1 user found this review helpful

Reviewer:

ROSIE-0-TOOLE

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Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Mar. 21, 2011

You're going to think I'm crazy but I used this recipe for a PORK Wellington for Christmas. I just couldn't afford the costly price for the beef. It turned out wonderful. I still need to practice on making a wellington though. The moisture was trapped inside of the pastry which caused the pastry to create a water/juice form.

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2 users found this review helpful

Reviewer:

bobbilovesben

Cooking Level: Intermediate

Home Town: Greenville, North Carolina, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 20, 2010

Made just as recipe was written - dough did not "stick" to meat well due to veggies. I thnk next time I will try it with veggies on just one side (maybe use 1/4 as many) or save them and make a sauce to go with. Otherwise - PERFECT!

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4 users found this review helpful

Reviewer:

jenmark

Reviewed: Jan. 14, 2010

Looks great! Can't wait to try.

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4 users found this review helpful

Reviewer:

terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: Dec. 3, 2009

Okay so I was scared to make wellington. Never made it or tried it. This recipe is simple and amazing. That said I did leave out the pate we loved it. Cant wait to make it again, Thanks you!

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2 users found this review helpful

Reviewer:

baby143

Reviewed: Jul. 9, 2009

I followed the recipe to the T it was easy and came out perfect and it looked good. I did use a meat thermometer.

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5 users found this review helpful

Reviewer:

maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Jul. 6, 2009

Absolutely amazing!! My dad had been craving beef wellington, so I thought I'd give this recipe a try. I ended up cutting the 2lbs of meat in half, and made 2 smaller wellingtons. I added a little onion salt and garlic salt to the meat before cooking, but other than that, followed the recipe exactly. Definitely use a meat thermometer to get the exact temp. I took mine out at 145 degrees, and the meat was cooked to perfection. Just a slight bit of pink in the center! Thanks for a great recipe!!

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6 users found this review helpful

Reviewer:

Kara

Reviewed: Dec. 28, 2008

This recipe was just OK. I seasoned the mushroom mix with a touch of salt, but otherwise followed it to the letter. It was way too rare with the recommended cooking time and the pastry fell off the meat. It looked really pretty and impressive until I cut it and it bled all over the cutting board. I threw it in for an extra 20 mins.

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7 users found this review helpful

Reviewer:

DrA

Reviewed: Dec. 26, 2008

I followed this recipe almost exactly. I'm not a rare meet fan so after cooking the tenderloin according to the recipe, I lowered the temperature to 375 degrees and gave it another 10 minutes. Took it out & wrapped it up in refrigerator for an hour as directed. After the egg/water mix and mushrooms and onions went on the puff pastry & the whole thing went in the oven - it seemed like it started to brown too quick so I put a piece of tin foil over the whole thing (like you do with pie crust edges to keep them from burning only I did it over the whole thing). My heat shield worked well and no burning. The roast was fabulous and everybody raved - even the pickiest of family were happy and impressed. Tender as the day is long and delicate and flaky. Bangin' roast. You won't be disappointed

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20 users found this review helpful

Reviewer:

Shawn

Reviewed: Dec. 15, 2008

This was an expensive wast of meat. The crust was doughy on the inside and the meat was under-cooked. I even cooked it for about 15 minutes longer than indicated.

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12 users found this review helpful