This recipe was great! I prepared it a day in advance and wrapped it in the puff pasty the night I cooked the dish which made it very easy when meat was cooled. I did add a few extra minutes to the bake time because the meat had been refrigerated overnight but it turned out perfectly! My parents and boyfriend loved this dish. Will have to make again for sure! I appreciate the recipe and video, they were comprehensive and easy to follow!
I would never have had the courage to attempt a beef wellington had it not been for chef John. This was actually a lot simpler than I anticipated. Follow the directions exactly and it'll be a hit. I cooked mine for a rare/medium rare to his time specification and it was perfect. The mushroom and pate mixture was incredible!
I wonder if laying a layer of pastry on the top and one on the bottom, then trimming and binding them on the sides would work so that you're not having to stretch the pastry at all would work? I have no idea. Either way, mine turned out perfectly. And I enjoyed having the extra puff pastry on the bottom.
Made this for a holiday dinner date night with my boyfriend and was surprised at how easy it was and how amazing it tasted! We made 2 individual 6 oz fillets and because of the richness from the puff and pate, we decided that next time we make these we probably only need to make 1! I am also not sure the extra puff disc is needed as there is already a ton of pastry- more than if you had made the whole tenderloin. We served with carrots and potatoes like Chef John which were absolutely delicious as well!
Absolutely delicious! I only made 3 so I took the extra puff pastry, cut it into strips and covered the bottom easier. I bought the truffle pate on Amazon, it didn't look like his in the video, but it tasted mighty fine!
I followed the recipe and It was a huge hit on Christmas Day. My grocery store only had goose, duck & pork pate and I didn’t add any truffle but it was delicious regardless. Next time I might be a little more careful with the Dijon but otherwise it was pretty easy to follow the amazing Chef John’s instructions.
Please don't let the 2 or 3 pages of instructions throw you. This is my go-to New Years Eves easy-peasy dish. When I first began making this dish frozen puff pastry wasn't invented yet! Believe me the pastry available today has made this a cinch. Just buy the best tenderloin filets you can find (and afford). The mushroom "Pate" is super easy and can even be made the day before.
Chef John, thank you so much for this recipe! One of the best meals I've ever made!
This was a huge hit! The video was especially instructive and made this a lot less intimidating than expected.
Didnt make enough mushrooms. Tasted good though. doesnt reheat well.