Classic Beef Wellington

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Appears in Cook's Illustrated November/December 2001

Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—pastry wrapped around perfectly pink, flavorful beef, the answer is an enthusiastic yes.

SERVES8 to 10

TIME6½ to 7½ hours, plus 55½ hours chilling and 30 minutes cooling

Classic Beef Wellington

WHY THIS RECIPE WORKS

To update the notoriously difficult Beef Wellington recipe and ensure that we would wind up with tender, flavorful beef encased in earthy mushrooms, rich pâte, and a flaky pastry, we dry-aged and seared the right cut of beef, covered the me...

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