Updated Beef Wellington
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Appears in Cook's Illustrated November/December 2020, America's Test Kitchen TV
Culinary triumph awaits: I'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.
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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 ...