Classic Beef Wellington
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.
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...