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This recipe is so easy and amazing! I made it for the first time with my boyfriend, and it was phenomenal. The instructions were so clear, and the beef Wellington came out perfectly. Thank you for using pictures in your tutorial!
This is in my oven looking magical. I can’t wait for our supper. Adding a side salad to start, then green beans and potatoes with some of the same ham used for the Wellington. Makes for a beautiful pictured meal.
Twice now and I cant get my pastry right. It’s a box premade and I swear I followed the recipe perfect.
Recipe is easy to follow and just delicious. I’ve made it twice now and will continue to use that recipe.
One filet serves 4? Not in my house.
Just looking Master Chef season 6 here in Finland and Beef Wellington challenge. Wonder why they make crepe and put it in with puff pastry? Any receipe doesn’t mention crepe at all?
Hi, Helen! Emma here, managing editor for Simply Recipes. I haven’t heard of lining the pastry with a crepe either! How interesting. My best guess is that they add it to help absorb some of the juices as the Wellington cooks so that the pastry stays crisp. If you give it a try, let us know how it works out!
Followed your recipe for the first time tonight, I was so discouraged after reading Chef Ramsey’s version online then I stumbled upon yours and the directions were so much more simple. I use prosciutto and an organic white mushroom with shallots and garlic and it and it turned out delicious, golden brown and delicious. even my 3 year old loved it! I did cook it for 35 minutes it was more medium well but that’s how I like it. Thanks again for the recipe look forward to reading more!
I wanted to say, I’ve used this recipe for 7 years now, and to thank you so much for posting it those many years ago. This recipe is tradition in my home, made every year for my husband and I for our anniversary. Thank you!
How much of the recipe can you prepare in advance?
Hi Ann, I haven’t tried making this recipe in advance, but you should be able to go through most of the steps, up until the egg wash and scoring before you bake it at the end.
I finally crossed beef wellington off my bucket list! I made this and turned out great, the first time! I added caramelized onions and horseradish with the mustard and it was so good. Definitely will be making it again for Christmas. Thank you for sharing this recipe.
OMG!!! I will end up married cooking like this, I don’t know what will top this and I believe there isn’t much, but he just said he loved me, and that is the 1st time! THANK YOU SO MUCH !! This is amazing
I am making this as a request from a new love relationship!! The way to a mans heart is thru his stomach!! I am hoping all goes well and I will DEFINATELY update after he eats!! Maybe I’ll be single or engaged, lol only the “tummy” will tell…….
Wowzers! Talk about a cliffhanger!!
To Christina who is wondering what to replace the mushrooms with. I have read on another site of someone replacing them with a caramelized onion paste. I will be doing the same thing as neither my husband or son like mushroom and both want to try a Beef Wellington.
While the recipe is great, the mention and picture of the father is the best part. I’ve always wanted to make Beef Wellington and will use this soon.
Is there any way to make this without mushrooms? I would love to make this for xmas eve dinner but my hubs doesn’t like mushrooms :(
Hi Meghann, Beef Wellington is traditionally made with mushrooms, but if you want to skip them, skip them.
Can the mushrooms be sauted in th same pan as the searing to pick up the little bit of left over flavors?
I just made this for my boyfriend’s birthday dinner. Turned out perfectly! I used bacon instead of ham, and dijon mustard instead of yellow.
Thanks for the insanely clear instructions. I appreciated it very much!
Fantastic success really impressed my family with the beef Wellington. Left out the mustard though as this could be added as required and the Parma ham and mushrooms were sufficient.25 minutes was very rare would maybe do it for 30 minutes next time for my taste.
Can this be made with a larger 2-3 lb beef tenderloin? If so, what is the cooking time? Will a longer cooking time cause the pastry to burn?
Hello Ashleigh, I assume so but your guess would be as good as mine on the cooking time. You might have to lower the temperature so that the roast has more time to cook without burning the pastry. Also it will help to make sure your tenderloin is at room temp before cooking.
I would also try covering it with foil about half way through
This is just amazingly good. I’ve made it twice now ^_^