Serious Eats: Recipes

The Ultimate Beef Wellington

[Photographs: J. Kenji Lopez-Alt]

Note: A center-cut beef tenderloin is also known as a Châteubriand. For best results, use a high quality all-butter puff pastry, such as Dufour. Alternatively, make your own using this recipe and technique. Foie gras pâté can be used in place of the fresh foie gras. Is using pâté, skip step 7. In step 9, spread foie gras pâté on top of tenderloin in place of sliced fresh foie gras.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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