I made this recipe on 3 occasions. I modified the crepe recipe. As described the batter is very thick. I used 3 eggs, 1.5c milk and 1/4 c water. I also squeezed the duxele with a piece of cheese cloth to extract as much liquid as possible.
In any case this is a good receipe for such meal.
Fabulous! Has become our traditional Christmas dinner. Third year now!
I made this Wellington for the first time on January 1, 2013 and according to my sister Michèle it was the best she ever had. I have to say we did add a layer of duck liver and some truffles on top before closing the crepes.
I also did it again for friends but that time the meat was tougher and shrunken. I believe that the difference was the first time and stop cooking at 125⁰F and the second time I stop at the prescribe temperature of 135⁰F. The temperature after resting was over 140⁰F. This is the temperature were the meat starts to lose a lot of liquid and shrinkage is substantial.
I made this over 3 days following the suggested timeline more or less. (I bought the puff pastry though). Everything turned out amazing, including the chicken pate. (Good suggestion below to not have someone watch the initial process!). The temperatures, times, processes outlined were all PERFECT. I love this magazine because I know I can 100% rely on the results...the only errors are my own. (Ie take the advice NOT to cut through the pastry when making slits in the top, otherwise the pastry will separate when you make slices- instead of circles around the beef, you will get a broken c shape from severing it!).
It's a showstopper and totally worth the effort/time/cost if you are so inclined!
Holy Cow! Best thing I have ever made! I love to cook, and this was a fun challenge to tackle with a great outcome! Followed the recipe exactly and the steak turned out nice and rare (my cut was a bit over 3 lbs), covered in a rich pate and a buttery, light pastry. I loved the addition of the crepes. When eating it you almost can't imagine dipping it in the sauce, but when you do a whole new level of flavor is achieved! This is consuming, both in time and in your pocket book, but I assure you, it is worth both! If you are reading this recipe, you are ready to take on, "The Wellington"!
Wow....I am not a cook but followed this recipe to a T. It is a lot of work but you will be amazed at the end result. Came out exactly like the pictures. Awesome flavors...
Made this for New Year's Eve dinner party and everyone loved it. Started two days ahead with the stock, and the pate and duxelles the day before. The pate recipe was a little different (not something you want people to watch you make - ick) but turned out very good. The crepes were an unusual step but a great idea to keep the pastry from getting soggy. The end result, you really didn't notice they were there. The step-by-step instructions made it a breeze to put together. Not only was it delicious it was a culinary work of art--it looked beautiful! Thanks Fine Cooking for making me look like a pro!
Started a day in advance and made the pate, duxelles, madeira sauce sans buerre, and crepes. I had never made crepes, so it took me two tries to get them right--my first batch was way too thick--my fault, not the recipe. I was very pleased that all of the suggested timings seemed spot on. At the suggested oven time for the beef, the probe thermometer read 120F. I gave it a bit more time to reach 130F as I didn't want the hassle of people claiming the meat was raw. The meat was a very nice rare medium rare.
No one wanted to try the pate with the hors d'oeuvres, so when I was asked what was around the meat, I just said sauteed mushrooms. Seems folks like liver far more than they know.
The video was extremely helpful. Fine Cooking made this classic easy to achieve. The Beef Wellington was a resounding success with the diners.
Made it for lunch on Christmas day. My beef ended up cooked about medium to medium well, which was fine for most of the people at the party but I think next time I will reduce the temperature a little more aggressively after the pastry has time to puff up so that it will cook a little more slowly and be closer to medium rare. Very very well received and an excellent flavor combination. The sauce was a little thin so next time I think I'll thicken it with flour or corn starch.
I made this for Christmas Eve dinner. Took me three days to make all the components from scratch. I followed the recipe very closely and my beef was overcooked. Really irritating. We like rare to medium rare but mine was well done. If I do this again, I would definitely adjust the cooking time or perhaps follow the advice about freezing the meat and putting it directly into the oven. It tasted wonderful but it was a bit disappointing in the end.
I made this for Christmas dinner. I made it ahead of time (about three weeks ago) and froze it. It tasted perfect! To cook the frozen Wellington, heat oven to 425 degrees. Take the Wellington from the freezer and put into an oven. Do not thaw it! Cook for 45 minutes and then turn the oven down to 400 and cook another 30 min (depending on how you liked your meat cooked). We like our meat very rare and took it out of the oven at 125 degrees but it ended up being medium rare. Next time I will take it out at 110 degrees. Everyone loved it and I will make it again.
We made this for Christmas Eve dinner. It was not complicated to make and assemble. The meal was delicious. We will definitely be doing this again.