Updated Beef Wellington for Four

Name: Updated Beef Wellington for Four
Yield: Serves 4
Ingredients: 1 , center-cut beef tenderloin roast, 1½ pounds trimmed weight, 6 to 7 inches long and 4 to 4½ inches in diameter; 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, Dijon mustard; 1/2 teaspoon, pepper; 1 2/3 cups (9⅛ ounces), bread flour; 11 tablespoons, unsalted butter, cut into 1⁄2-inch cubes and chilled; 1/2 teaspoon, table salt; 1/4 cup, ice water; 4 , shallots, chopped; 2 , garlic cloves, peeled; 1 pound, cremini mushrooms, trimmed and quartered; 4 tablespoons, unsalted butter; 1/8 teaspoon, pepper; Pinch , table salt; 1 1/2 teaspoons, Madeira; 1 teaspoon, minced fresh thyme; 8 slices, prosciutto; 1 , large egg plus 1 large yolk; 1 tablespoon, unsalted butter; 2 tablespoons jarred, green peppercorns; 1 tablespoon, minced shallot; 1 1/2 teaspoons, all-purpose flour; 3/4 cup, beef broth; 2 tablespoons, brandy; 1 tablespoon, soy sauce; 1/2 cup, heavy cream

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Appears in Cook's Illustrated November/December 2020

Main Courses

Beef

Roasts

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.

SERVES4

TIME3 hours, plus 1½ hours resting and 12 hours salting

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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