beef wellington

For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

The Ultimate Beef Wellington

(1 1/2 pounds) white button mushrooms

shallots,

garlic,

unsalted butter

olive oil

salt and black pepper

beef

prosciutto

Dijon mustard

Flour, puff pastry

puff pastry,

eggs,

coarse sea salt

chives,

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Wilted Winter Greens, recipe follows

shallots, sliced

brandy

beef stock

cream

mustard

green peppercorns

fingerling potatoes

rosemary

sage

thyme

garlic, left unpeeled

extra-virgin olive oil,

Salt and pepper

honey

balsamic vinegar

walnuts,

winter greens (such

pomegranate seeds,

Parmesan shavings,

shallot, chopped,

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Made as written, except I could not find the green peppercorns in brine the day of cooking so I reconstituted dried peppercorns per a recipe I found in Saveur. 

Can this be made day before and then baked the next day

By far one of the best meals I’ve ever made. I made for Christmas last year with friends and will be making again this year. Absolutely the best - presentation and flavors cannot be beat!

I made this for 14 people on Christmas Eve 2017.  I made two 3 lb Wellington’s.  Everyone loved it, adults and kids alike. Even got calls and text several days later with raves for the meal!!  I had to have the hubby roll and wrap for me, he did a beautiful job. 

I have been making Beef Wellington for years using Tyler's recipe and I always WOW my friends and family with it.  It's a show stopper!  Don't substitute the green peppercorns, they are sometimes hard to find but worth the hunt.

I made this for Christmas dinner and it was delicious...only glitch was that at the very end of baking, my puff pastry cracked at the top and when I cut into the roast the pastry sort of fell apart.  So it became “ deconstructed” Beef Wellington. Lol. Taste was still fantastic and everyone loved it but wondering what I did wrong so I can improve the “presentation “ for next time. Anyone else have this problem? 

Oh my god, we could have been eating at a 5 star restaurant!!  My husband could not believe what I had made.  But I caution it takes a lot of prep, so it is a lot of work but well worth it.

I learned how to make a Wellington by watching 'Ultimate' from Tyler. It came out amazing the first time and is now my Go-To for auction dinners for my kid's school charity nights. I've raised almost $2000.00 for schools by knowing how to make this amazing dish. Fammatre Elementary and Price Middle School in San Jose, CA thanks you Tyler! Its also my dish to impress when visiting special friends. Also, met you mother-in-law at her shop in Mill Valley 2 years ago - took a selfie with her too!  Nice lady! Great recipe, you've taught me more than any other Food Network or TV star. I wish you'd bring 'Ultimate' back, I really just want to learn more cooking and could care less for the 'contest' show format. Thanks again! This recipe is the ULTIMATE! Merry Christmas.

Tried it twice now.  Learned some lessons the second time and it came out great.  Lessons learned:  bake it in a perforated bread pan, if you have one.  That will allow the puff pastry to cook through on the bottom.  First time I did it on a sheet pan and the pastry was close to raw. Also, when they say to get all of the moisture out of the mushroom duxcelle, they mean it.  Reduce it down to a thick paste. If not, all of that moisture will leak through and give you soggy pastry.  Also, try and find the green peppercorns in the brine, as mentioned in the recipe.  I used dried peppercorns and they were too pungent.  I recommend serving with Anne Burrell's garlic mashed potatoes.  

Tyler, well done. I enjoyed the mustard and prosciutto additions. I served mine with horseradish sauce and Yorkshire pudding- a feast for a King.  Thank you for all the great ideas and knowledge you have shared over the years you have helped me rise to a different level.<div>Thank you. </div>

https://www.foodnetwork.com/videos/ultimate-beef-wellington-0227354

Make your holiday dinner special with Tyler's Ultimate Beef Wellington.

Ultimate Beef Wellington

<p>Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion</p>

Beef wellington

250 grams/9 ounces chestnut mushroom,include some wild ones if you like

butter

100 milliliters/3.5 fl oz dry white wine

egg yolksbeaten with 1 tsp water

<p>Sit the <strong>1kg beef fillet</strong> on a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tray</a>, <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> with <strong>1 tbsp olive oil</strong> and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">cooked to your liking</a>, remove from the oven to cool, then chill in the fridge for about 20 mins.</p>

<p>While the beef is cooling, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> <strong>250g chestnut (and wild, if you like) mushrooms</strong> as finely as possible so they have the texture of coarse breadcrumbs. You can use a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.</p>

<p>Heat <strong>2 tbsp of the olive oil</strong> and <strong>50g butter</strong> in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large pan</a> and fry the mushrooms on a medium heat, with <strong>1 large sprig fresh thyme</strong>, for about 10 mins stirring often, until you have a softened mixture.</p>

<p>Season the mushroom mixture, pour over <strong>100ml dry white wine</strong> and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.</p>

<p>Remove the mushroom duxelle from the pan to cool and discard the thyme.</p>

<p>Overlap two pieces of cling film over a large <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">chopping board</a>. Lay <strong>12 slices prosciutto</strong> on the cling film, slightly overlapping, in a double row.</p>

<p>Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.</p>

<p>Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.</p>

<p>Chill the fillet while you roll out the pastry.</p>

<p>Dust your work surface with <strong>a little flour</strong>. <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-marble-rolling-pins">Roll out</a> <strong>a third of the 500g pack of puff pastry</strong> to a 18 x 30cm strip and place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">non-stick baking sheet</a>.</p>

<p>Roll out the <strong>remainder of the 500g pack of puff pastry</strong> to about 28 x 36cm.</p>

<p>Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.</p>

<p>Beat the <strong>2 egg yolks with 1 tsp water</strong> and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> the pastry’s edges, and the top and sides of the wrapped fillet.</p>

<p>Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.</p>

<p>Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.</p>

<p>Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.</p>

<p>Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.</p>

<p>Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.</p>

Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite! 

Best Ever Beef Wellington Recipe

beef tenderloin

salt and pepper

mushrooms (we used Bella)

onion (chopped)

garlic

Tablespoons yellow mustard

puff pastry (thawed if using frozen)

eggs (beaten)

Generously salt and pepper your tenderloin.  In a large skillet over medium high heat add the olive oil.  Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust.  Remove from the heat and set aside.

Sear the Tenderloin

In a food processor, add the mushrooms, garlic, and onion.  Pulse in the food processor until it becomes a puree.  Heat your skillet to medium high and add the mixture.  Sauté the mushrooms until you have the moisture has left.  Remove from heat and let cool.

Prepare the Mushroom Duxelles

Roll out some plastic wrap and lay the prosciutto so they are even and overlap.  Spread the mushroom mixture on top leaving an inch boarder from the sides.  Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll.  Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.

Preheat oven to 400 degrees.  Roll the puff pastry sheet out on a lightly floured surface.  Place the tenderloin in the center.  Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry.  Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.

Wrap the Tenderloin

Bake until the pastry is golden and the beef registers to 120 degrees for medium rare.   About 45 minutes.  Remove the from the oven and let rest for 10 minutes before slicing.

Bake the Wellington

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

The Ultimate Beef Wellington Recipe

horseradish

mushrooms (button, cremini, shiitake, portabello,

medium shallots, finely sliced (about 1/2 cup)

thyme leaves

cognac or other brandy

heavy cream

soy sauce

foie

fillo dough

prosciutto, sliced paper thin

Flour

egg, beaten

Coarse sea salt,

chives

Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.

Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.

Combine horseradish, mustard, and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut off and discard twine, then rub on all surfaces with horseradish/mustard mixture. Place in refrigerator, uncovered.

Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.

Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.

Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.

Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.

Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.

Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras evenly over top of tenderloin (see note). Carefully roll tenderloin in mushroom, hamd, and filo, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.

Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.

Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.

Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trimm off the bottom flaps carefully. 

Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.

Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.

Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

Mini Beef Wellingtons

beef tenderloin,

cremini mushrooms,

shallot,

puff pastry, thawed (recommended: Dufour)

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.

Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.

Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

Wonderful. My family doesn’t like mushrooms so I purchased roasted chestnuts and browned them after mincing them with the shallots. I also used stone ground Dijon with a dab on each piece and then the mixture on top. It was awesome. So it’s trial and error. The first time I used stew meat which is too fatty. I would have used a filet mignon, but too expensive. I used the beef tenderloin. If your pastry was too soggy, it means that your mushroom and shallot mixture wasn’t right. The mustard will also act as a block to soggy pastry. Why the author didn’t add mustard to the recipe may be the reason for soggy pastry. Because of this - I give this recipe four stars. Add the dab of mustard - and then you have a perfect dish. 

Incredibly elegant AND easy!  I used a venison tenderloin that I had brine'd for a couple of days, followed the printed recipe and it turned out better than I imagined...everyone thought it was beef filet!!  Next time I make this, I will double up on the mushrooms &amp; shallots, add a little gorgonzola to make a dipping sauce to go with. NOTE:  I see where the printed recipe instructs to sear on "2 sides only" but in the video she says to sear on ALL SIDES.  I don't think it matters as long as the meat is not overcooked before wrapping (would make the meat dry, tough).  I will make this again...again and again...I like the compliments as much as the food  ;-)

These Mini Beef Wellingtons are absolutely delicious!!  I made these for my mom's 50th birthday.  We are so thankful for the recipe; it is one of her favorite foods, but we have never attempted the full sized Wellington at home.  This recipe is PERFECT and one of the best things we have ever made or eaten.  It is so easy and simple to make too!<div><br /></div><div>I ended up using baby bella mushrooms instead of cremini, and it was delicious.</div><div><br /></div><div>One thing I did that I would definitely recommend is to drain the mushroom mixture and the meat chunks very well; I placed them both on pieces of paper towels and replaced the paper towels at least three or four times.  All of that liquid would have made the puff pastry really soggy otherwise I think.  As long as the fillings are drained you should have no problems with this recipe!</div><div><br /></div><div>I made an aioli for dipping with mayo and a sweet spicy mustard, and it was so good with the wellingtons!  It was a perfect combination.  </div><div><br /></div><div>Also, the leftovers were just as delicious the next day reheated in the oven!  </div><div><br /></div><div>One thing is, I would not recommend serving this as a finger food; the dough and the filling are pretty crumbly and could be a little disastrous, especially at a fancy party.</div><div><br /></div><div>We are all in love with this recipe and will definitely be making it a LOT from now on!  Thank you for this wonderful, delicious, and super easy recipe :)</div>

My family is spoiled now!
This is such a delicious, elegant &amp; easy app. We all love it. I've made many of Claire's recipes &amp; this is 1 of the best. I made these for a holiday open house &amp; tripled the recipe-they were gone in 20 minutes. Having them on Xmas for my family &amp; "only" had to double the recipe. Thanks Claire!

Delicious, easy, and fun to make.  I agree with others, just don't overcook the meat and you will be fine.  Ours was tender, not overcooked.  I cooked my cubed beef for only a minute on each side.  Also, keep an eye on the pastry in the oven; ours cooked in less than 20 minutes.  I used Filet Mignon instead of beef tenderloin, which is cheaper and still tender.  I also added bacon, which I think dramatically enhanced the flavor.  I put the bacon in, then mushrooms, then shallots in that order.  With the leftover meat sauce, I created a sauce that was delicious!  This also goes really well with mustard.  I served mine with a side of broccoli and cold sliced tomatoes.  I might recreate this dish with chicken and peppers.  Its really easy.  I also got rave reviews.  I had my sister-in-law package up the pastry dough while my fiance` prepared the broccoli, I sliced tomatoes, and cleaned up dishes.  Group effort!  

Brilliant!!  I want to make these anytime just, well, because!!! I've made the traditional and it is so time consuming and a bit difficult to predict the internal temperature of a whole tenderloin - this way is sooo much better!

I used a London Broil cut of beef and did the rest of the recipe as she said.  I also used a bit of white wine and garlic with the mushroom/shallot mix... The time to cook the meat was too long before hand i think.  2 mins on each side is too long for a cube of beef. The fun little parcels were great except the meat was overcooked after being sauteed and then baked for 20 mins at 400 degrees.. Next time I will do a filet and sautee for 30 secs or so on each side!!

I made this appetizer for New Years Eve and it was the hit of the party.  After reading the other reviews, I was surprised at some of the comments. If you are careful to follow the recipe and only sear the meat for a few minutes, it is still pink in the middle after the pastry is done.  Since my grocery store didn't have any beef tenderloin, I just bought a couple of pounds of filets and that worked fine.  Actually made it a little easier cubing up the meat.  We had a small gathering and I made 24 pieces...they were asking for more!  It was flavorful, fancy and easy.  I will definately make this again! It made me look like a pro!  Claire is one of my new favorites on the Food Network!!

These came out delicious! I made the puff pastry from scratch as well; it was a hit

https://www.foodnetwork.com/videos/5-ingredient-beef-wellingtons-0135673

Claire Robinson makes simple five-ingredient bite-sized beef Wellingtons.

5 Ingredient Beef Wellingtons

Make this Beef Wellington from Delish.com when you want to impress someone. 

Beef Wellington

(2 lb.) center-cut beef tenderloin,

kosher salt

black pepper

oil,

shallot, roughly chopped

Flour,

puff pastry, thawed

egg,

Flaky salt,

This was challenging without a food processor and only a 1/2 lb of tenderloin. We had never worked with puff pastry before and we didn't care much for the taste of prosciutto. So by the time it went into the oven, I was frustrated and we weren't expecting this to be so amazing. It was! It was SO good that we are willing to do it again. I only wish I had taken a photo after cutting it in half- it was food magazine grade perfection!

I'm always interested in new recipes. I would like to  make the beef wellington  but my daughter  is allergic  to mushrooms. What if anything could I  use in  place of mushrooms?

Just made this for guests. It turned out amazingly! I marinated the beef overnight in red wine,  olive oil and garlic but that was the only change I made, apart from cooking it in a roaster with a grill to prevent sogginess underneath. It really was easy to make. The video helped a lot.

https://streaming.hearstdigitalstudios.com/4473fe16-ae54-4ad0-97b5-58834fc363c0/video_rover_16x9_1080p_hd_1572627813_743.mp4

Trust us, your effort will pay off big time.

This Beef Wellington Will Wow Your Dinner Guests

Looking for a Beef Wellington recipe? This Beef Wellington Bites from Delish.com are the best. 

Beef Wellington Bites

vegetable oil

puff pastry, defrosted

cremini mushrooms, minced

shallots, minced

tbsp. rosemary, chopped (plus whole sprigs for garnish)

Egg, lightly beaten

Great concept!  I made them a tiny bit larger and served them as an entree at a multi-course dinner where I knew some people would be getting full by the end of the meal and would want a smaller entree.  As I made it, I got 18 "Wellies."  I put one on each of the six guests' plates with buttered green beans.  The remaining wellingtons were divided among several bread baskets for guests to self-serve their second helpings.  I made a sauce of sour cream and black truffle mustard.  
I'm not giving five stars because the recipe and its video give conflicting information about quantities and cooking times.  I wanted to make 12 but was uncertain if the recipe really made 8 (as it says) or 16 or 24.  I made 18 3-inch Wellingtons made with 1 1/2 inch cubes but had leftovers of all the ingredients.  I just browned my cubes and let them cool on a plate to stop them cooking.  Borrowing from Delish's regular Wellington recipe, I added a little small piece of prosciutto to each square of dough.  Then the mushrooms.  Then brushed the top of each piece of meat with dijon and placed it mustard side down on the mushrooms.  I folded up the corners to seal it, and placed it seam side down on parchment in a baking dish.  I refrigerated them till about 15 minutes before baking.  When cooked, the meat was not medium as hoped but they were just delicious!  Will make again!  Delish should edit the recipe and redo the video to make it less confusing, though.

Can Delish weigh in on ability to make ahead and freeze?

I made these last year for a Christmas cocktail party and they were a huge hit!  Making them again!

https://streaming.hearstdigitalstudios.com/c563d911-0ad4-41f9-8046-b31591cb3643/video_rover_16x9_1080p_hd_1576860724_64235.mp4

It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.

Beef Wellington Bites Are The Most Coveted Appetizer

There’s a reason why Beef Wellington remains an enduring classic. It’s hard to top the luxurious combination of beef tenderloin, sharp mustard, and umami-rich mushrooms and prosciutto, all wrapped up in flaky, buttery puff pastry. Although it may seem daunting, each step is quite easy. In fact, most can be done ahead of time: the mushrooms can be cooked up to two days in advance and the wellington can be assembled and wrapped in pastry a few hours before roasting. Recipe developed by Young Sun Huh for Food Network Kitchen.

Beef Wellington with Mixed Mushrooms

mushrooms or

shallots, finely chopped

fresh thyme, chopped

cognac

All-purpose flour,

Flaky sea salt

Chopped fresh chives, for topping

Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes.

Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely. 

Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool. 

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