Reviewed: Mar. 22, 2012

Overall the flavor was bland.

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Reviewer:

Stephanie BowerCraft

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 25, 2011

As written, recipe would hardly feed 10 people satisfactority. I doubled it for 12 people, refrigerated seared beef overnight and added gorgonzola to cooked portobello mushrooms and onion. I forgot to egg the pastry before assembling the dish but it didn't seem to matter. The dish looks beautiful when it comes to the table but the meat, while very tender, is also very bland. Several people asked for horseradish. Although it was lovely it was too much work. I don't think I'd do it again.

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Reviewer:

tmce

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Reviewed: Dec. 17, 2011

Unfortunately I am going to have to agree with Amity. This steak turned out way too rare and the pastry was very soggy. I can think of better things to do with a tasty beef tenderloin.

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Reviewer:

Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 6, 2011

I followed the recipe to the letter, not taking any liberties, and my meal came out soggy, lacking in flavor and way too rare for my family's taste. Perhaps I will have to cook it for longer both times or my new thermometer is inaccurate. Gonna have to pass on trying this one again any time soon, but at least I can say that I cooked Beef Wellington once in m lifetime.

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Reviewer:

amity

Reviewed: Dec. 5, 2011

Okay, I don't know how the kid below me cooked this so perfectly but I'm 23 and have basic cooking skills and this came out mediocre...I guess can't be too hard on yourself on first try. First, I had to substitute the tenderloin for sirloin which came out okay. If you use sirloin I would suggest keeping an eye on the meat because it cooks really easily (mine came out too done). Second, I peppered mine way too much! You just want to sprinkle it lightly all over unless you like a lot of pepper. Lastly, make sure the surface for the pastry is floured like it says! Really important! At least I know how to perfect it for next time and hope this helps you too! :)

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Reviewer:

xobribabieox

Reviewed: Dec. 3, 2011

I thought this was a prettydecent, user-friendly recipe for beginner beef wellington-ers. I did notice in some of the other reviews that people were actually substituting with other cuts of beef and then complaining about how it turned out. I can't stress enough--DON'T DO THAT! You have ruined this recipe before you even start if you use anything besides a tenderloin. That's the whole point of wellington--to marry the delicate pastry with a tender and flavorful cut of beef to create a beautiful and very tasty presentation. Don't waste your time making this if you aren't going to splurge on the tenderloin.

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Reviewer:

JEMS1304

Cooking Level: Expert

Home Town: Dale, Indiana, USA

Living In: Parker, Colorado, USA

Reviewed: Dec. 3, 2011

I've made this before, either whole or individual beef wellingtons from tenderloin steaks. I'm just wondering who has a circle of friends/family in which 2 lbs. of tenderloin feeds 10? Wouldn't happen in my house!

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Reviewer:

JOANLAURA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Vestal, New York, USA

Reviewed: Aug. 23, 2011

I liked this. Husband and daughter loved it. I don't care for mushrooms.

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Feb. 14, 2011

I would have given this a higher rating, but I didn't like the meat I used because it was really tough! Also, I wouldn't cook it for 30 minutes because it was too well done and chewy.

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