Updated Beef Wellington

Name: Updated Beef Wellington
Yield: Serves 8 to 10
Ingredients: 1 , center-cut beef tenderloin roast, 3 pounds trimmed weight, 12 to 13 inches long and 4 to 4½ inches in diameter; 1 tablespoon, kosher salt; 1 tablespoon, Dijon mustard; 1 teaspoon, pepper; 3 1/4 cups (17¾ ounces), bread flour; 22 tablespoons (2¾ sticks), unsalted butter, cut into 1⁄2-inch cubes and chilled; 1 teaspoon, table salt; 1/2 cup plus 1 tablespoon, ice water; 8 , shallots, chopped; 4 , garlic cloves, peeled; 2 pounds, cremini mushrooms, trimmed and quartered, divided; 8 tablespoons, unsalted butter; 1/4 teaspoon, pepper; 1/8 teaspoon, table salt; 1 tablespoon, Madeira; 2 teaspoons, minced fresh thyme; 12 slices, prosciutto; 1 , large egg plus 1 large yolk

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Appears in Cook's Illustrated November/December 2020

Main Courses

Beef

Roasts

SERVES8 to 10

TIME3 hours, plus 1½ hours resting and 12 hours salting

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WHY THIS RECIPE WORKS

For beef Wellington packed with flavor, we salted beef tenderloin overnight and then slathered it with piquant Dijon mustard before wrapping it in umami-rich prosciutto spread with superconcentrated duxelles. We traded the traditional puff ...

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