Reviewed: Dec. 26, 2011

This was an outstanding christmas meal. I served my in-laws all 33 of them and they were blown away. so easy and so impressive. The madeira sauce is a must have. I had the butcher trim and tie the roasts ( I made three), rubbed it with olive oil salt and pepper and madiera. roasted them on a wire rack in a jelly roll pan until it read 120 internal temp. I let them cool completely and before assembling removed the strings. I would def. trim the roast to be more of a uniform size and would remove at med. rare to rare. Letting it rest is key. The meat at 40 min. was more med. well. Was still amazing tenderloin is so tender and the gravy was a must.

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Reviewer:

Cathy Ungemach

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Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Made this for Christmas dinner and it was a fantastic success! I did not use the ham (somehow just couldn't make myself do it), but otherwise followed the recipe to the letter. Even my picky 4 yr old grandson loved it. Hubby had seconds as did my daughter who barely eats at all. Will definitely make this an annual. So simple to make.

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Reviewer:

anamaris

Reviewed: Nov. 30, 2011

This was very tasty but I am giving 4 stars due to the cost of ingredients and the fact that it was time consuming. I followed the directions and really did not change anything other than had to use Marsala wine since I could not find Madeira. I may make again because it was very good but I won't be making often due to the high cost of ingredients and time to prepare.

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Bonita Springs, Florida, USA

Reviewed: Sep. 11, 2011

Pastry gets a little soggy on the bottom, but I always get compliments when I make it.

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Reviewer:

jadebutterfly

Cooking Level: Intermediate

Living In: Kingston, Idaho, USA

Reviewed: Apr. 17, 2011

This was a big hit at a recent dinner party that I had. I added 20 minutes to the cooking time and covered it after 40 minutes so the pastry would not burn. The sauce was wonderful and definitely added to the flavor of the meal when added to the cooked meat. I served it with a simple spinach salad .

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Reviewer:

Rose227

Reviewed: Mar. 5, 2011

This recipe is wonderful. I cooked it for my husband, who doesn't really eat a lot of red meat, and he loved it! The only change I made was that I could not find any Madeira wine, instead I just used a tawny port. Sauce still tasted wonderful!!! Thanks for this awsome recipe.

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Reviewer:

dazzleday

Reviewed: Mar. 2, 2011

This recipe is very good however I cut the tenderloin into 1 1/2 inch steaks seared them for a good 30 seconds on each side and then put them in the fridge to cool. I used baby portabella mushrooms and dried parsley and added fresh crumbled blue cheese when assembling the individual beef wellingtons. My father in law said that it was the best he had ever had. Which is pretty great considering that his mother is a chef.

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Reviewer:

lilsomethingswt

Reviewed: Feb. 22, 2011

Made this for Valentines dinner. It was wonderful!

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Reviewer:

getcookin

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Lockhart, Texas, USA

Reviewed: Jan. 10, 2011

I made this for Christmas Eve and it was OUTSTANDING! I did use a Porterhouse Roast that was 6 lbs. Cooking time for the larger piece had to be increased. Consider using a meat thermometer to check doneness if you use a larger roast. I will definetly make this again. Very easy! This sauce was wonderful too. Couldn't fine Madeira Wine so I used Marsala. I did not add the ham. DELICIOUSO!

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Reviewer:

Suzanne

Reviewed: Jan. 4, 2011

I just can't say how much this wellington rocks and my husband, family and friends just can't get enough of it whenever I make this! I've made this NUMEROUS times, using either a whole tenderloin like the recipe calls for, but more times I've made individual Wellingtons, giving it more puff pastry for each serving. I do not use deli ham (I can't see ham replacing the traditional pate flavor in a Wellington). I just leave it and pate out. It's all about the madiera sauce too so I always double the batch! You won't go wrong making this and it's shamelessly so easy! Thanks for the recipe! Top of my list of "keepers"!!

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