- Level: Intermediate
- Total: 7 hr
- Prep: 1 hr
- Cook: 6 hr
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 7 hr
- Prep: 1 hr
- Cook: 6 hr
- Yield: 6 to 8 servings
Ingredients
For the Duxelles:
For the Beef:
Green Peppercorn Sauce:
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
Warm Wilted Winter Greens:
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Directions
- For the Duxelles:
- 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.
- For the Beef:
- 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.
- Preheat oven to 425 degrees F.
- 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.
Green Peppercorn Sauce:
- 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.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
- 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.
Warm Wilted Winter Greens:
- 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.
My Private Notes
Show:
Tyler's Ultimate
Episode:
Ultimate Beef Wellington
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528 Reviews
jdawg75January 7, 2025
This is just an amazing recipe! I've made it twice and it always turns out great. I just need to figure out what pan to use to sear such a giant piece of meat (we seared it on the BBQ but then didn't have the juices for the sauce). I also omit the green peppercorns because a) they are hard to find and b) the first time I made it I tasted them before adding it and thought they were absolutely foul and the sauce was already heavenly. Tried the warm wilted greens this time and they were amazing, too!
Jeff57December 28, 2024
4 stars bc the labor vs final outcome ratio is over the top. We did not care for the green peppercorn sauce. Next time I’ll make au pouix which is similar but different. I’ll also pull at 120 vs 125. After resting the carryover temp took it to medium vs medium rare. I made this for Christmas dinner, so thinking ahead I made the duxelle a day ahead of time. Next time I’ll make the beef up to and including wrapping with procuitto and plastic wrap in the fridge and do the puff pastry wrap day of.
CondocookerDecember 26, 2024
This absolutely lived up to the reviews. I did the sear and wrap in the plastic wrap 2.days ahead and the did the puff pastry Xmas morning for a 4:00 meal. Perfect. Guests could not stop raving. Pretty sure this will be a new Xmas dinner tradition. I did use a 4 1/2 pound prime tenderloin.
Kimberly.isaac1231December 25, 2024
This Beef Wellington recipe is absolutely exceptional! I can’t recommend it enough for holiday meals—especially Christmas dinner. My family eagerly anticipates it all day, with mouths watering as we wait for the deliciousness to be served. It’s a showstopper!
KeithDecember 22, 2024
A “box” of beef stock? Quart? I hope so cuz that’s what I’m using.
james.juneDecember 22, 2024
Does anybody know why the peppercorn brine is reserved?
AnonymousDecember 9, 2024
Made this at 1/2 portion using 1.5 lbs of beef tenderloin. Turned out delicious. I did forget to put mustard on the roast after searing it, and for that reason, the pastry did not stick to the meat well after cooking. Also, there was a lot of carryover cooking due to the high cook temps (425F). We pulled the meat at 125 and it quickly went to 135 after resting. Next time I would pull it at 120 and hope for 130 final temp after resting.
Tried the peppercorn sauce, but unfortunately discovered that our canned green peppercorns (french brand from Amazon) had long since expired and tasted like gas. The creamy portion of the sauce was amazing though. Will try this again with fresh peppercorns, maybe just for a weeknight steak.
Tried the peppercorn sauce, but unfortunately discovered that our canned green peppercorns (french brand from Amazon) had long since expired and tasted like gas. The creamy portion of the sauce was amazing though. Will try this again with fresh peppercorns, maybe just for a weeknight steak.
LJuly 25, 2024
Where can I find green peppercorns? Can black peppercorns be used instead of the green?
james.juneDecember 22, 2024
Amazon.
whatailsMarch 31, 2024
Excellent. Easy to follow recipe and tasted delicious.
Dan HippmanMarch 31, 2024
This is possibly the best meal I have ever cooked. It did take several hours, but it was worth every minute. I can not describe just how delicious this is. I love everything from Tyler's Ultimate collection. I tried to drink the little bit of Peppercorn sauce that was left, but am going to use it as cologne instead. This is our new annual Easter dinner.
