How to Make The Ultimate Beef Wellington | America's Test Kitchen Full Episode (S23 E5)

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Start with a 3-pound trimmed beef tenderloin from the chateaubriand, ideally 12 to 13 inches long and 4 to 4.5 inches in diameter.

Salt the beef with 1 tablespoon of kosher salt, ensuring it's evenly coated, and wrap it in plastic wrap.

Refrigerate the salted beef for at least 12 hours, up to 3 days.

Prepare the pastry by combining 3 and 1/4 cups of bread flour, 22 tablespoons of unsalted butter (cut into half-inch cubes), and 1 teaspoon of table salt in a mixer on medium low speed until crumbly, about 5 minutes.

Add 1/2 cup plus 1 tablespoon of cold ice water slowly while the mixer is running, then increase to medium speed until the dough comes together around the paddle, taking 1 to 3 minutes.

Divide the dough into two pieces, cutting off about a quarter for decorative bits, and shape the larger piece into a 6-inch square.

Chill both pieces of dough in the fridge for at least 8 hours, up to 2 days.

Make the mushroom duxelle by processing 8 coarsely chopped shallots and 4 garlic cloves in a food processor until finely minced, about 30 seconds.

Process 2 pounds of cremini mushrooms in batches until finely chopped, about the size of couscous, scraping down the sides as needed.

In a 12-inch non-stick skillet over medium low heat, melt 1 stick of unsalted butter and sauté the shallot and garlic mixture for 3 to 5 minutes until softened.

Add the chopped mushrooms, 1/4 teaspoon of ground black pepper, and 1/8 teaspoon of salt, cooking for about 45 minutes until the mixture reduces and sizzles.

Stir in 1 tablespoon of Madeira and cook for an additional 1 to 2 minutes, then add 2 teaspoons of freshly minced thyme off the heat and let cool.

Once the beef has been salted and dried, season it with 1 teaspoon of ground black pepper and brush all sides with 1 tablespoon of Dijon mustard.

Lay out a 30-inch wide piece of plastic wrap and arrange 12 slices of prosciutto on it, overlapping slightly.

Spread the cooled mushroom duxelle over the prosciutto, then place the beef tenderloin on top before rolling it tightly in the plastic wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens