Updated Beef Wellington for Four
Appears in Cook's Illustrated November/December 2020
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.
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 ...